Caesar salad with fried bacon and parmesan cheese

Ingredients for 5 servings:

• 10 slice(s) bacon, thinly sliced
• 1 large romaine lettuce
• 4 small garlic cloves
• 2 anchovies
• 2 tsp Löwensenf, medium hot
• 4 tbsp cream, liquid
• 2 tbsp lime juice
• 1 tsp lime zest
• 2 tsp Worcestershire sauce
• 2 tbsp white wine
• 1 tbsp powdered sugar or agave syrup
• 2 tbsp balsamic vinegar, lighter
• n. B. Olive oil, very good, cold-pressed
• Salt and pepper, crushed
• e.g. Parmesan, freshly grated, approx.
• 2 tsp powdered sugar
• 200 g Parmesan
• possibly chili flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 7 minutes

from the show “The Perfect Dinner” on VOX from 14.04.2020

Peel the garlic, wash the limes, zest, and then juice them. Add the zest, but not the white part, to the blender. Grate the Parmesan cheese, add all the other dressing ingredients except the olive oil, and blend thoroughly. Season to taste. Add the olive oil at the very end and blend again until you have a nice, creamy dressing. If the lime juice and balsamic vinegar are still too acidic, add a little more powdered sugar. Wash the romaine lettuce, spin it dry, then tear it into large, bite-sized pieces and place it in a salad bowl. For the fried bacon, heat a non-stick pan and add the bacon strips to the hot pan without adding any fat. Fry until nicely browned. Remove from the pan and let the fat drain on kitchen paper. Meanwhile, preheat the oven to 200°C. For the Parmesan circles, finely grate 200g of Parmesan and add some chili flakes to taste. Use a teaspoon to form small mounds on a baking sheet lined with baking paper. The best way to create this shape is to use a ring. Carefully flatten the Parmesan circles with a teaspoon. Bake in a hot oven for about 6-7 minutes until golden brown, then allow to cool thoroughly. Finally, pour the dressing into the salad bowl and toss well with the salad. Then transfer the salad to plates and serve with the crispy bacon and Parmesan circles. Top with coarsely grated Parmesan. Serve with crusty white bread. Claudia prepared this recipe as a starter on the show “The Perfect Dinner” – Day 1 in Munich on Monday, April 14, 2020.