City caesar salad
Indulge in the rich flavors of this classic Caesar salad. Crunchy romaine lettuce, savory bacon, tangy dressing, and crispy croutons come together in perfect harmony. A must-try for any salad lover!
Ingredients:
- 15 anchovies
- 3 teaspoons cracked black peppercorns
- 1 1/2 cups extra virgin olive oil
- 1 1/2 cups freshly grated parmesan cheese
- 3 eggs
- 2/3 cup red wine vinegar
- 1/2 cup fresh lemon juice
- 3 tablespoons pureed garlic
- 1/4 cup dry mustard
- 1 tablespoon celery salt
- 1/2 teaspoon Tabasco
- 1/2 teaspoon Worcestershire sauce
- 1 loaf sourdough or hearty French or Italian bread, with crust, diced for croutons
- 7 to 8 medium heads Romaine lettuce
Instructions:
- Blend together anchovies, black pepper, and olive oil in a food processor until completely smooth, which should take around 5 minutes. Then, add grated parmesan cheese and blend briefly until mixed. Set aside 1 cup of this mixture to use later with croutons.
- Boil a small saucepan of water. Gently lower the cold eggs, one by one, using a slotted spoon into the boiling water. Cook for 1 and a half minutes, then remove from heat and set aside.
- In a large bowl, combine vinegar, lemon juice, minced garlic, mustard, celery salt, Tabasco sauce, Worcestershire sauce, and the boiled eggs. Whisk in the anchovy mixture until everything is well mixed. The dressing can now be refrigerated until needed.
- In a big bowl, mix the saved anchovy mixture with diced bread. Ensure the bread is evenly coated with the mixture.
- Using a large cast-iron skillet over medium-high heat, toast the bread cubes, stirring continuously, until they turn golden and crispy. Wash and dry the lettuce, then tear it into small, bite-sized pieces. Put the lettuce in a large salad bowl, add the dressing, and mix well. Finally, add the toasted croutons, give it all a final toss, and then it's ready to be served.
Summary:
- Calories: 5936 kcal
- Fat: 431 g
- Protein: 212 g
- Carbs: 350 g
- Potassium: 13354 mg
- Magnesium: 1034 mg