Spring cabbage caesar salad
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
- 3 tablespoons
-
- 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
