Spring cabbage caesar salad
Soak the spring cabbage in ice water to make it crisp.
When making the dressing, don't mix everything at once. Dissolve the anchovy paste in the vinegar first, then add the olive oil to mix evenly.
When making the dressing, don't mix everything at once. Dissolve the anchovy paste in the vinegar first, then add the olive oil to mix evenly.
How to make it
1
Roughly chop the spring cabbage with your hands (about 5cm cubes) and place in ice water
2
Place 1 in a colander and place it in the center of the opened cheesecloth to let air in, then close both ends like a candy.Hold both ends and turn them around using centrifugal force to remove all the water
3
Put the anchovy paste in a bowl and dissolve it in the lemon juice, balsamic vinegar and white wine vinegar
4
Mix olive oil, Parmesan cheese, chopped parsley, and the cabbage from step 2 together well
5
Toast the baguettes in the toaster until golden brown, then divide each baguette into 4 equal pieces with your hands
6
4. Divide 4 into 4 equal parts and place on a serving dish. Sprinkle with the baguette from 5 and parsley
Materials 4 people
-
- 1/6 of a spring cabbage
- 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 into 5mm slices
- 4 sheets
-
- chopped parsley
- A little
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