Spring cabbage caesar salad
When making the dressing, don't mix everything at once; dissolve the anchovy paste in vinegar first, then add the olive oil to ensure even mixing.
Roughly chop the spring cabbage with your hands (about 5cm cubes) and place in ice water
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
Put the anchovy paste in a bowl and dissolve it in the lemon juice, balsamic vinegar and white wine vinegar
Mix olive oil, Parmesan cheese, chopped parsley, and the cabbage from step 2 together well
Toast the baguettes in the toaster until golden brown, then divide each baguette into 4 equal pieces with your hands
4. Divide 4 into 4 equal parts and place on a serving dish. Sprinkle with the baguette from 5 and parsley
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- Cabbage ( Spring cabbage) - about 1/6 of a head
- 170g
-
- Anchovy paste
- 12g
-
-
Ardoino
Extra Virgin Olive - 3 tablespoons
-
Ardoino
-
- Lemon juice
- 1/2 pieces
-
- Balsamic Vinegar
- 1 tablespoon
-
- White wine vinegar
- 1 tsp
-
- parsley Chopped
- 1 tablespoon
-
- Parmesan cheese
- 20g
-
- Baguette sliced to 5mm thickness
- 4 sheets
-
- parsley for garnish
- A little
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