John Myers
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Caesar Salad with Parmesan Chips and Vitello Tonnato Crossini
The perfect caesar salad with parmesan chips and vitello tonnato crossini recipe with a picture and simple step-by-step instructions.
Vitello tonnato
- 150 g Carrots
- 150 g Celeriac fresh
- 1 Pc. Onion
- 100 g Leek
- 500 g Veal
- Salt
- 1 Pc. Bay leaf
- Pepper from the grinder
- Fresh smooth parsley
- Fresh tarragon
- 5 tbsp Olive oil
- Lemon juice
- 1 tbsp Sea salt
Tuna sauce
- 0,5 tsp Mustard medium hot
- 1 tsp Lemon juice
- 1 Pc. Egg
- 2 Pc. Egg yolk
- 180 ml Olive oil
- 150 g Tuna (in oil)
- 2 Pc. Anchovy fillets
- 2 tbsp Capers
salad dressing
- 1 Pc. Egg yolk
- 1 tbsp Mustard
- 0,5 Pc. Lemon
- 30 ml White balsamic vinegar
- 1 tbsp Chopped capers
- 3 Pc. Anchovy fillets
- Salt and pepper
- 50 ml Peanut oil
- 60 ml Vegetable broth
- 3 tbsp Freshly grated Parmesan
Croutons
- 2 disc White bread
- 2 tbsp Clarified butter
- For the vitello tonnato, peel the carrots and celery and cut into large cubes. Peel and roughly dice the onion. Clean and wash the leek and cut into large pieces.
- Put the veal in 1 liter of slightly boiling salted water. Add the carrots, celery, onion, leek, bay leaves and peppercorns. Cook over medium heat for 1.5 hours (do not boil!). Then let the meat cool in the stock.
- Pluck the parsley and tarragon leaves and finely chop. Put the herbs in a bowl and mix with the olive oil. Place the cooled veal in the herb oil, turn it several times and sprinkle with sea salt. Cover and place in the refrigerator for 30 minutes.
- For the tuna sauce, put the mustard, lemon juice, egg and olive oil in a narrow, tall container (e.g. a liter). With the cutting stick slowly pull up from the bottom until a creamy, thick mayonnaise is formed. Add egg yolks, tuna and anchovies and mix. Add 4-6 tablespoons of the cooled veal stock until you get a smooth sauce. Season to taste with salt, pepper and chilli.
- Cut the veal into 1-2 mm thick slices, arrange on a platter and pour the tuna sauce over them. Garnish with capers.
Croutons:
- For the croutons, fry the white bread cubes in butter until crispy. Caution: if you make them with fresh butter, you have to be careful not to get the pan too hot, otherwise they will burn quickly and become bitter. Clarified butter (or clarified butter) is better. They succeed either in the pan or on the tray in the oven at 150 degrees.
Salad dressing:
- Mix the egg yolks with the mustard, vinegar, salt and pepper. Then add the capers and the pureed anchovy fillets. Always stir everything smoothly. Now slowly pour in the oil. The sauce should be thickened, but not too mayonnaise. Finally, season the dressing with a little lemon, add the grated Parmesan and use the cold broth to make the consistency lighter and more liquid. Now add the prepared salad. At the very end, add half of the crispy, fresh croutons to the Caesar’s salad and mix.
- Drape on the plates, decorate with a few Parmesan shavings and the remaining croutons.
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