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Caesar salad
Chapter II ·
Salads · Nº 10
Caesar salad
Version 1
Version 2
12 ingredients
3 steps
Ingredients
Method
Ingredients
For
1½ cups
sandwich bread
, in cubes, or French bread
½ cup
olive oil
, extra virgin, plus 1 tablespoon
4
anchovies
, fillets, optional
1 clove
garlic
, large, peeled and cut lengthwise
1
escarole
, head, leaves separated, washed, dried and cut into pieces about 2 cm long
½
escarole
, half head, leaves separated, washed and dried
iceberg lettuce
¼ teaspoon
black pepper
1
egg
, soft-boiled
3 tablespoons
lime juice
½ teaspoon
Worcestershire sauce
parmesan
, or Romano, grated
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Method
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1
Preheat the oven to its highest temperature. In a bowl, toss bread cubes with a spoonful of olive oil. Spread them on a baking sheet and bake for 10 minutes, stirring now and then so they toast evenly. Remove, place on paper towels and set aside.
2
Rub the cut halves of a garlic clove well inside a large salad bowl, then discard the garlic. Add the chopped anchovy to the olive oil, pressing well so it blends. Add the escarole and the iceberg lettuce to the salad bowl and drizzle with 1/2 cup of the anchovy oil. Season with salt and freshly ground black pepper.
3
Chop the soft-boiled egg finely and add it to the salad. Mix the lime juice with the Worcestershire sauce and drizzle the salad with this mixture. Sprinkle with Parmesan. Mix very well and serve, topping with some of the croutons.
From the same chapter
Salads · Nº 12
Maionese (Brazilian potato salad)
Salads · Nº 13
Fancy maionese (Brazilian potato salad)
Salads · Nº 14
Caprese salad
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