Caesar Salad has a dressing of olive oil, lemon juice, egg yolk and Worcestershire sauce giving it a creamy and tangy combination.
Serves: 4 portion
INGREDIENTS
Romaine/Iceberg Lettuce 600gms
Parmesan cheese 100gms
Parsley 10gms
Focaccia Croutons 120gms
Caesar Dressing 200gms
Salt 5gms
Dressing:
Parmesan Cheese 250gms
Lemon Juice 150ml
Worcestershire Sauce 60ml
Dijon Mustard 20ml
Garlic 10gms
Salt 5gms
Black Pepper 5gms
Egg Yolks 8 pcs
Olive Oil 900ml
METHOD
1. In a blender, combine parmesan, lemon juice, Worcestershire, Dijon, garlic, salt, and pepper. Blend until smooth, about 1 minute.
2. Scrape down sides of blender. Add eggs and pulse once to combine.
3. Turn blender on medium speed and add olive oil in a thin stream. Continue blending until emulsified, about 15 seconds more.
4. Store, refrigerated, in a plastic container, up to 3 days. Stir or shake to redistribute ingredients before using.
5. Combine the dressing with the salad ingredients and serve chilled garnished with croutons and parmesan shavings
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