John Myers
Caesar’s Salad in Parmesan Basket
The perfect caesar’s salad in parmesan basket recipe with a picture and simple step-by-step instructions.
- 300 g Parmesan
- 75 g Sour cream
- 50 g Yogurt salad cream
- 2 tbsp Milk
- 1 Clove of garlic
- 1 tbsp Worcestershire sauce
- 0,5 tsp Lemon juice
- Salt
- Pepper from the grinder
- 0,25 tsp Sugar
- 350 g Mixed salads, e.g. Lamb’s lettuce, rocket, bay spinach, radicchio, etc.
- 18 Cherry tomatoes
- Parmesan cheese
- For the Parmesan baskets, grate the cheese finely. Line two trays with baking paper and draw three circles (14 cm Ø) with a pencil. Sprinkle circles with approx. 50 g Parmesan cheese each evenly, press down a little. Bake the two baking trays one after the other in a hot oven at 200 ° C for about 8 minutes until the cheese has melted. Remove the baking sheet and let it cool down briefly. Use a spatula to remove the Parmesan circles from the paper and immediately place them over an upturned bowl or glass with a circumference of approx. 4-8 cm (depending on how high the edge of the basket should be), carefully press down and let cool.
- Mix the sour cream, milk and yoghurt salad cream. Peel, chop and stir in the garlic. Season to taste with Worcester sauce, lemon juice, salt, pepper and 1/4 teaspoon sugar.
- Clean and wash salads. Cut the radicchio into strips. Wash and quarter the tomatoes. Arrange the salad ingredients in the Parmesan baskets. Pour some Caesar’s salad sauce over it and serve.
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