Caesar salad with easy dressing, without anchovies, simpler and cheaper
A vegetarian version of the traditional salad created by chef Cesare Cardini.
Recipe for 2 people.
Classic (no restrictions), Vegetarian
Preparation: 00:30
Interval: 00:00
TOOLS
1 cutting board(s), 1 colander(s), 1 grater, 1 non-stick pan(s), 1 salad spinner (optional), 3 bowl(s) (1 optional), 1 potato peeler (optional), 1 mandolin (optional)
EQUIPMENT
conventional + blender or mixer
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients for lettuce salad
– 1 bunch of romaine lettuce roughly chopped with your hands (or iceberg lettuce)
– 1 cup(s) parmesan, cut into thin slices
– 10 walnuts, cut in half
Crostini ingredients
– 4 slice(s) of sliced bread, without crust, cut into cubes (or sliced bread without crust)
– olive oil to taste
Caesar dressing ingredients
– 1 clove(s) of garlic, small, chopped
– 2 tablespoons lemon juice (or lemon)
– 1 unit of egg, only the yolk
– 1/2 tablespoon of Dijon mustard
– 3 tablespoons of washed and drained capers
– 3 tablespoons of grated parmesan
– 1/2 unit of finger-de-moça pepper, seedless, chopped
– 1/4 cup(s) of extra virgin olive oil
– 1/4 cup(s) water, filtered
– Salt to taste
– pepper to taste
Ingredients for decorating
– chili pepper to taste (optional)
PREPARATION:
1. Separate the ingredients and utensils for this recipe.
2. Wash the lettuce leaves and soak them in a bowl with sodium hypochlorite solution.
3. In a colander, wash the capers under running water to remove excess salt.
4. Peel and mince the garlic.
5. Wash, remove the seeds and chop the chilli.
6. Grate the parmesan for the sauce. Prepare the lettuce salad chips using a mandolin or vegetable peeler.
PREPARATION:
APPETITE OR DESSERT (optional):
If you have chosen to serve an appetizer or dessert, take the time to prepare it, because this recipe does not require an interval.
Toast:
1. Remove the crust and cut the bread slices into cubes.
2. Heat a non-stick pan with a drizzle of olive oil and toast the bread cubes over low heat so that they become golden and crispy (be careful not to burn them). Remove from pan and set aside.
Caesar Sauce:
1. In a blender or bowl with a stand mixer, beat the garlic, lemon juice and egg yolk to combine.
2. Add the mustard, capers, grated parmesan and black pepper and continue beating until you obtain a smooth cream.
3. Gradually add the olive oil (drizzle) and beat.
4. Gradually add the water (see quantities in the ingredients) until you create a creamy sauce.
5. Season with pepper and incorporate.
6. Check the salt and set aside.
Lettuce salad:
1. Remove the lettuce leaves from the hypochlorite solution and wash them well under running water.
2. Dry or spin dry.
3. Tear the lettuce leaves with your hands.
4. Store the leaves in a bowl or salad bowl, which will serve to dress the salad with the dressing.
FINALIZATION AND ASSEMBLY:
1. Season the leaves with half the sauce and mix gently.
2. Transfer the salad to a salad bowl or, if you prefer, divide it among plates.
3. Spread the parmesan slices over the dressed lettuce.
4. Finally, distribute the croutons and nuts over the salad.
5. Decorate with peppers (optional).
6. Serve the remaining sauce separately in small bowls or ramekins.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
