John Myers
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Winged Caesar
The perfect winged caesar recipe with a picture and simple step-by-step instructions.
Dressing:
- 2 Pc. Garlic cloves
- 4 Pc. Anchovy fillets in salt
- 2 tsp Dijon mustard
- 2 Pc. Egg yolk
- 6 tsp Lime juice
- 1,5 tsp Worcester sauce
- 3 Tr Tabasco
- 120 ml Olive oil
- 50 g Grated Parmesan
- Salt
- Pepper
Croutons:
- 4 Sch. Toast
- 3 tbsp Olive oil
- 1 Pc. Clove of garlic
- Salt
- Pepper
- Onion powder
Parmesan basket:
- 500 g Parmesan
Salad:
- 2 Pc. Romaine lettuce
Chicken breast:
- 2 Pc. Chicken breast fillet
- 4 tbsp Parmesan
- 4 tbsp Olive oil
- Salt
- Pepper
- Roast chicken spice
Baguette:
- 300 g Lukewarm water
- 15 g Yeast fresh
- 5 g Sugar
- 380 g Wheat flour type 550
- 7 g Salt
Aioli:
- 1 Pc. Egg
- 1 tsp Mustard medium hot
- 2 tsp Bianco balsamic vinegar
- 1 tsp Sea-Salt
- 1 Msp Ground pepper white
- 1 Msp Sugar
- 250 ml Oil
- 1 Pc. Clove of garlic
Dressing:
- Use a hand blender to chop the garlic, anchovies, egg yolks and mustard into a paste. Add the lime juice, Worcestershire sauce, Tabasco and olive oil and beat with a hand blender. Add the Parmesan and season with salt and pepper.
Croutons:
- Cut the toast into bite-sized pieces. Heat the oil and garlic in a pan and add the pieces of bread. Let it become crispy over low heat. This takes about 10 minutes. Tip: If you have previously omitted bacon, use this fat instead of the olive oil.
Parmesan basket:
- Place five circles of Parmesan on a baking sheet lined with parchment paper. Melt at 180 degrees for about 6 minutes. Then cut out the parchment paper around the circles and place the circles in bowls so that you get a Parmesan basket. Let cool down well.
Salad:
- Cut the lettuce into bite-sized pieces, wash, mix with the dressing, add the croutons and place in the Parmesan baskets.
Chicken breast:
- Wash and dry the chicken breasts. Then brush with the oil and spices in a baking dish. Spread the grated Parmesan over the chicken breast and cook in the oven at 180 degrees for about 20 minutes. The chicken breast is served lukewarm on the salad.
Baguette:
- Mix the yeast and sugar in the lukewarm water. Add the flour and salt and beat everything well with a wooden spoon. Cover the dough and let it rest for 2 hours at room temperature.
- Cut the dough in half on a floured surface and place on a baguette tray. Bake at 220 degrees for about 20 minutes.
Aioli:
- Put all ingredients, except the garlic clove, in the order in which they are placed in a jar. Important: The oil must be added at the end. Mix the ingredients with the magic wand for a few seconds at the bottom of the glass and then slowly pull them upwards, possibly mixing a little more. Add the garlic and mix again.
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