Caesar dressingCaesar Salad Caesar wraps

Caesar Salad


0.5 tbsp
1 tbsp
0.5 tbsp

5 tbsp
250 g / 9 oz
50g / 2 oz
20 g / 0.7 oz
50 g / 2 oz
anchovy filets
red wine vinegar
fresh lemon juice
pepper, salt
olive oil
Romaine lettuce
white bread
butter, unsalted
fresh parmesan cheese

Serves 3 - 381 cal per serving
Prep-time: 15 min. - Total-time: 15 min.

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For the Caesar Salad place an egg in boiling water for 1 minute. Remove and crack the egg and put the yolk in a salad bowl. The egg white is not needed. Rinse Anchovy fillet (anchovies) under running water, pat them dry and finely crush them with a fork. Stir with the egg yolk. Add fresh pressed garlic, mustard, red wine vinegar, freshly squeezed lemon juice, Worcestershiresauce, freshly ground pepper and salt. Stir strongly with a whisk. While stirring, gradually add as much olive oil until a creamy salad sauce developed. Tear romaine lettuce into bite-size pieces and mix with the salad dressing. Cut slices of white bread into small cubes for the garlic croutons. Heat butter and garlic in a nonstick frying pan and fry the bread cubes until golden brown. Sprinkle garlic croutons and freshly grated Parmesan over the Caesar Salad.

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