Preparation | Cooking | Start to finish |
---|---|---|
35 min. | 3 min. | 40 min. |
1 | Put into a blender goblet: 1 hard-boiled egg, 2 tablespoons olive oil, 1 tablespoon white (spirit) vinegar, the juice of ½ lemon, 1 teaspoon Mustard, Tabasco to taste, 30 g Parmesan (Parmigiano Reggiano), ½ garlic clove, salt and pepper. | ![]() |
2 | Blend until evenly mixed and that's your Casar dressing prepared. Check the seasoning then set aside. | ![]() |
3 | Prepare the lettuce and shred 'en chiffonade'. | ![]() |
4 | Cut 4 slices bread into small croutons. Remove the crust if you wish. | ![]() |
5 | Heat 3 tablespoons olive oil in a frying pan and fry the croutons until golden brown. | ![]() |
6 | Trim and chop the parsley then add to the lettuce. | ![]() |
7 | Add the Caesar dressing and mix well. Add the croutons and mix again briefly. | ![]() |
8 | Finish with a few shavings of Parmesan. Your Caesar salad is ready. | ![]() |