Caesar Salad

Ingredients for Caesar Salad

• 1 large garlic clove, halved lengthwise

• 180 to 240ml extra-virgin olive oil

• 1 (90g) Portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes

• 8 anchovy fillets packed in oil, drained

• 1 huevo grande

• 2 cucharadas de jugo de limón fresco

• 3 hearts of cos (an 500g package), leaves separated but left whole

• 30 g de Parmigiano-Reggiano finamente rallado (1/2 taza)

• a very large salad bowl (preferably wooden)

Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic).

Heat 180ml oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and sauté, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 90ml .

Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste.

Add cos leaves to dressing and toss to coat. Add croutons and toss briefly.

Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.