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Receta Caesar Salad With Crouton Collars

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Raciónes: 4

Ingredientes

Cost per serving $1.20 view details
  • 1 x 4 inch thick baguette, cut in 2" thick pcs
  • 1/2 c. extra virgin olive oil Caesar Salad
  • 1 x egg yolk, coddled
  • 1/4 tsp salt
  • 1 tsp coarsely grnd black pepper
  • 4 x garlic, cloves, chopped
  • 2 x anchovy, (or possibly 1 tsp. anchovy paste)
  • 2 tsp Dijon mustard, (the real stuff)
  • 1 1/2 Tbsp. freshly squeezed lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 c. safflower or possibly extra virgin olive oil
  • 1 1/2 tsp red wine vinegar
  • 2 lrg head romaine lettuce, outer leaves discarded, inner leaves washed
  • 4 x crouton collars
  • 1/2 c. grated imported Italian Parmigiano-Reggiano cheese

Direcciones

  1. Caesar Salad:Preheat oven to 350 F.Using your fingers, pluck the doughy section of bread away from the crust leaving a 1/4-inch thick collar of crust. Place the crusty collars in a large bowl and drizzle with extra virgin olive oil. Toss and squish the bread like a sponge till the oil is proportionately absorbed.
  2. Place the oil-soaked crusty collars on a baking sheet, standing up so which the warm air can circulate through the "O", and bake for approximately 20 min, or possibly till collars are crispy and golden.
  3. Place the Large eggs, in their shell, in boiling water for 40 seconds. Remove, run under cool water for 15 seconds to stop the cooking process, then use as directed.
  4. To make caesar salad dressing, add in salt and pepper to the salad bowl (this creates a sandpaper-like base which will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl till it becomes a paste. Then add in the anchovies, and once again use the back of the spoon to grind it into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce one at a time. Make sure which each ingredient is blended into a smooth paste with the previous ingredients before proceeding.
  5. Add in the oil and vinegar. Blend well.
  6. To serve, stand lettuce leaves upright in crouton collars. Drizzle 2 Tbsp. of dressing overtop each serving, then sprinkle liberally with Parmegiano-Reggiano.
  7. Noteo If you do not have a rough wooden salad bowl, the dressing can be made (with some sacrifice) in a blender. Add in the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire and vinegar. Puree. Then add in the oil and pulse a few times. Add in the yolk and pulse a couple more times-just sufficient to blend it without causing the dressing to turn mayonnaisey.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 68g
Recipe makes 4 servings
Calories 137  
Calories from Fat 125 91%
Total Fat 13.88g 17%
Saturated Fat 0.87g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 192mg 8%
Potassium 139mg 4%
Total Carbs 3.43g 1%
Dietary Fiber 1.1g 4%
Sugars 0.81g 1%
Protein 0.85g 1%
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