John Myers
Caesar’s Salad with Parmesan & Croutons
The perfect caesar's salad with parmesan & croutons recipe with a picture and simple step-by-step instructions.
- 3 piece Egg yolk
- 1 tsp Mustard powder
- 1 tsp White wine vinegar
- Salt
- Pepper
- 1 pinch Sugar
- 1 piece Anchovies
- 0,5 piece Lemon juice
- 450 ml Sunflower oil
- 6 piece Romaine lettuce hearts
- 1 piece Chicken breast
- Croutons
- Toast
- Olive oil
- Garlic
- 3 tbsp Parmesan
- Wash the romaine lettuce, spin dry and cut into bite-sized pieces. Arrange in a bowl.
- For the sauce, put all the ingredients except for the oil in a tall beaker and beat with the hand blender, then let the oil run in slowly, continuously beating, until a creamy sauce is formed.
- Remove the crust from the toast, cut into small cubes and fry all over in hot oil with garlic (croutons).
- Pour the sauce over the salad, mix well and serve sprinkled with plenty of grated Parmesan cheese and the croutons. Decorate with cherry tomatoes if necessary.
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