Caesar salad

Caesar-salad-9
I like to prepare this meal whenever I have friends over for lunch.

 

Difficulty: Medium

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 394 / Protein 12g / Carbohydr. 23g / Fat 26g

Ingredients (2 servings)

0.5baguette
2 tbspolive oil
3eggs (divided)
2anchovy fillets
1 clovegarlic
1 tsplemon juice
1 tspWorcestershire sauce
1 tbspmustard
1 tbspwhite balsamic vinegar
1 tspsugar
50 golives (pitted)
50 gcherry tomatoes
50 gcucumber
2romaine lettuce hearts
20 gParmesan
salt
pepper

Utensils

salad servers (optional), large saucepan, baking tray, oven, hand blender, baking paper, peeler, salad spinner (optional), large bowl, small saucepan, cutting board, knife, paper towel, tall container, ladle

Wine Tip

Gutedel, Ortenau, 2013
A typical wine from Baden with a neutral nose and light tones of nutmeg. Its harmonious acidity sets off the crispy freshness of the salad. Enjoy this wine between 9 – 11°C/48 – 50°F.

Step 1

Caesar salad

Preheat the oven to 180°C/350°F. For the bread chips, cut the baguette into thin slices and distribute on a lined baking tray.

baking tray, oven, baking paper, cutting board, knife

0.5 baguette

Step 2

Caesar salad

Drizzle the slices with olive oil and bake in preheated oven at 180°C/350°F for approx. 5 – 7 min. until golden.

2 tbsp olive oil

Step 3

Caesar salad

For the dressing, cook an egg in boiling water for approx. 2 – 3 min. Gently crack open the egg to remove the egg yolk. Put the parboiled egg yolk into a tall container.

small saucepan, tall container

1 egg

Step 4

Caesar salad

Finely chop anchovy fillets and garlic.

cutting board, knife

2 anchovy fillets / 1 clove garlic

Step 5

Caesar salad

Add chopped anchovy fillets and garlic, lemon juice, Worcestershire sauce, mustard, white balsamic vinegar, and sugar to the egg yolk and mix with a hand blender.

hand blender

1 tsp lemon juice / 1 tsp Worcester sauce / 1 tbsp medium-strength mustard / 1 tbsp white balsamic vinegar / 1 tsp sugar

Step 6

Caesar salad

Slowly stir the rest of the olive oil into the egg mixture. By doing this, mayonnaise will start to form. Season with salt and pepper.

hand blender

100 ml olive oil / salt / pepper

Step 7

Caesar salad

Halve olives and tomatoes. Dice cucumber. Wash and dry romaine lettuce hearts and tear into bite-sized pieces.

hand blender, salad spinner (optional)

50 g olives / 50 g cherry tomatoes / 50 g cucumber / 2 romaine lettuce hearts

Step 8

Caesar salad

Poach 2 eggs in hot, but not boiling, water to the desired degree of hardness. For a runny center, approx. 3 – 5 min. is recommended. Transfer to a paper towel to dry.

large saucepan, paper towel, ladle

2 eggs

Step 9

Caesar salad

Mix the lettuce, tomatoes, cucumber, and olives with the dressing and transfer to a plate. Sprinkle the bread chips on top and serve with a poached egg and Parmesan shavings.

salad servers (optional), peeler, large bowl

20 g Parmesan