Recipe: Caesar Salad

Name: Caesar Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: French
Ingredients: As you know, this recipe has been created in the USA by an Italian cook, hence its name, as a reference to the most famous Roman emperor.; I give you the classical basic recipe and you will bring your personal touch to it.; Always use a “cos lettuce” salad for its crunchy texture.; IngredientsQuantities according to your taste and to the size of the salad; 1 “cos lettuce” salad; garlic (peeled, degermed and crushed)a few anchovies filets, preserved in olive oila few fresh eggstable salt (little), freshly grounded black pepper; olive oilsandwich bread croutonsparmigiano cheese cut in very small piecesjuice of 1 lemon

By chef patrick Asfaux 5/5 (3 reviews)

Prep 10 min

Cook 5 min

Total 15 min

Comme vous le savez cette recette a été créée aux Etats-Unis par un cuisinier Italien

Ingredients

As you know, this recipe has been created in the USA by an Italian cook, hence its name, as a reference to the most famous Roman emperor.
I give you the classical basic recipe and you will bring your personal touch to it.
Always use a “cos lettuce” salad for its crunchy texture.

Ingredients

Quantities according to your taste and to the size of the salad
1 “cos lettuce” salad

garlic (peeled, degermed and crushed)a few anchovies filets, preserved in olive oila few fresh eggs

table salt (little), freshly grounded black pepper

olive oilsandwich bread croutonsparmigiano cheese cut in very small piecesjuice of 1 lemon

Step-by-step directions

Recipe

1 In a salad bowl, pour garlic and anchovies. Using a pestle, make a pasta from them, add very little salt, black pepper and pour oil by little while stirring with the pestle, like making a mayonnaise. Then, put the salad leaves in the bowl and toss with much care

2 Fry small bead croutons in olive oil, drain them on absorbing paper

3 Boil the eggs semi hard and cut them onto the salad. Add a little fresh parmigiano, the lemon juice and the croutons, then toss again with care and quickly serve while the salad is still a little warm thanks to the eggs