John Myers
Caesar Salad with Fried Bacon and Parmesan Talers
The perfect caesar salad with fried bacon and parmesan talers recipe with a picture and simple step-by-step instructions.
Also:
- 4 Pc. Garlic cloves
- 2 Pc. Anchovies
- 2 tsp Mustard medium hot
- 4 tbsp Cream
- 2 tbsp Lime juice
- 1 tsp Lime zest
- 2 tsp Worcester sauce
- 2 tbsp White wine
- 1 tbsp Powdered sugar
- 2 tbsp Bianco balsamic vinegar
- 8 tbsp Cold pressed olive oil
- Salt
- Freshly ground pepper
- 4 tbsp Grated Parmesan
- 2 tsp Powdered sugar
- 8 Pc. Bacon slices
- 200 g Parmesan
- Chilli flakes
- Peel the garlic for the dressing. Wash and squeeze the limes and put the zest without the white skin in a blender. Grate the Parmesan.
- Put all the ingredients for the dressing except the olive oil in the blender jar and mix well. Season to taste.
- Only at the very end add the olive oil. Mix everything again until you have a nice, creamy dressing. If the dressing still has too much acid due to the lime juice and balsamic vinegar, add a little powdered sugar.
- Wash romaine lettuce, spin dry. Cut into bite-sized pieces and place in a salad bowl.
- For the fried bacon, heat a coated pan and place the bacon strips in it without adding any fat. Fry until nicely browned. Remove and drain on kitchen paper.
- For the Parmesantaler preheat the oven to 200 degrees. Finely grate 200 g Parmesan and add some chilli flakes depending on your taste.
- Use a teaspoon to form small piles on a parchment-lined baking sheet. The shape works best with a ring. Carefully flatten the Parmesan piles with a teaspoon. Bake at 200 ° C for about 6 to 7 minutes until golden brown. Then let it cool down well.
- Finally, put the dressing in the salad bowl and mix well with the salad. Put the salad on a plate and serve with the crispy bacon and the Parmesan talons.
- Topping with coarsely grated Parmesan cheese. Serve with crispy white bread.
Facebook Comments