Spring cabbage caesar salad
Soak spring cabbage in ice water and let it sit.
When making the dressing, do not mix everything at once, but dissolve the anchovy paste in vinegar and then add olive oil to mix evenly.
When making the dressing, do not mix everything at once, but dissolve the anchovy paste in vinegar and then add olive oil to mix evenly.
How to make it
1
Chop the spring cabbage by hand (about 5cm squares) and soak it in ice water.
2
1. Put 1 into a colander, put air in the center of the spreading soak, close both ends like candy, hold both ends and turn them around and use centrifugal force to thoroughly remove moisture.
3
Put anchovies paste in a bowl and dissolve with lemon juice, balsamic vinegar and white wine vinegar.
4
Stir well with olive oil, parmesan cheese, chopped parsley, and 2. cabbage.
5
Break the bucket in a toaster until it is browned and browned with a hand hand to divide the pieces into quarters.
6
Divide 4 into 4 equal parts and spread 5 buckets and parsley in a bowl.
Materials 4 people
-
- Cabbage Spring Cabbage Approx. 1/6
- 170g
-
- Anchovy paste
- 12g
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Lemon juice
- 1/2 pieces
-
- Balsamic Vinegar
- 1 tablespoon
-
- White wine vinegar
- 1 tsp
-
- Mince parsley
- 1 tablespoon
-
- Parmesan cheese
- 20g
-
- Baguette sliced 5mm wide
- 4 sheets
-
- For chopping parsley
- A little
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