Caesar Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- 1 teaspoon capers
- 3 anchovy fillet (s)
- 1 teaspoon mustard, hotter
- 1 egg yolk, raw
- 0.5 ½ lemon (s), juice from it
- 1 teaspoon vinegar, (red wine vinegar)
- 0.75 ¾ cup oil (half sunflower, half olive oil)
- 0.25 ¼ cup heavy cream, liquid
- 2 tablespoon parmesan, fresh, finely grated
- salt
- pepper
- 1 head lettuce (romaine lettuce)
- Croutons, for sprinkling
Print Recipe
Pin Recipe Instructions
- Chop the garlic clove, capers and anchovy fillets very finely, add the mustard, egg yolk, lemon juice and red wine vinegar (or other, just no balsamic vinegar) and stir everything with the whisk.
- Stir in the oil in a fine stream, then the liquid cream. Now season to taste with salt and pepper, possibly add a little lemon or vinegar.
- Finally stir in the finely grated parmesan.
- Roughly cut the chilled romaine lettuce, if you like, sprinkle with some parmesan and croutons (roasted in garlic butter).
- In American restaurants, this salad is often served with grilled or fried chicken breast.
- The portion is enough for us for 2 times. Sauce can be kept in the refrigerator for 2 days without any problems.
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