Now it seems that the Caesar salad has always been. That Gaius Julius Caesar ate it, and the dish was named after this. But Caesar Cardini first assembled it in 1924, and it was what we call utilisotto: everything that was found in the kitchen was used. You can also add anchovies to the sauce, which were not in the Cardini recipe, because they are already in the Worcester sauce.
It is a green salad that ensures the healthy growth of the body. The green vegetable in it is romaine lettuce. Besides, the sauce, lemon juice, and cheese, etc give you a delicious taste. The majority of the ingredients are the same in their different recipes. However, the type and shape of leaves may vary from all recipes. It depends on your personal choice.
When we ate it, the first question that comes to our mind is that it is healthy or not. Many people have a misconception about it that it is not healthier. But, in reality, it is one of the healthier dishes of salad. Eating a lot of green vegetables will surely provide you the best energy for a long day. It will always keep your tummy full for numerous hours. If you have a very busy working day, then eat it and do your work with the best energy.
Here, we will show you how to make homemade croutons. You can also use ready-made croutons. But homemade is fresher and also too crunchy. For making them, always use baguette bread. Cut the bread into small pieces of your choice. You can either fry or bake them.
ENERGY VALUE PER SERVING
- CALORIE CONTENT–342KCAL
* CALORIES ARE BASED ON RAW FOODS
Egg yolk–2 pieces
Worcestershire sauce–1 teaspoon
Lemon juice–30 ml
French baguette–75 g
Romano salad–1 piece
Parmesan cheese–50 g
Vegetable oil–100 ml
Olive oil–70 ml
Ground black pepper–taste
1. Grind the garlic to a paste. In a large bowl, combine garlic, egg yolks, Worcestershire sauce, lemon juice and a pinch of salt. Whisking constantly, gradually pour in first 30 ml of olive oil, then vegetable oil.
3. Wash the salad, disassemble into leaves, large leaves can be broken into 2-3 pieces. Gently move it with the sauce with your hands.
4. Place the leaves on a plate, top with croutons and sprinkle with grated Parmesan.
- 2 pieces Egg yolk
- 1 clove Garlic
- 1 tsp Worcestershire sauce
- 30 ml Lemon juice
- 75 g French baguette
- 1 piece Romano salad
- 50 g Parmesan cheese
- 100 ml Vegetable oil
- 70 ml Olive oil
- Salt (taste)
- Ground black pepper (taste)
- Grind the garlic to a paste. In a large bowl, combine garlic, egg yolks, Worcestershire sauce, lemon juice and a pinch of salt. Whisking constantly, gradually pour in first 30 ml of olive oil, then vegetable oil.
- Cut the bread into large cubes, transfer to a baking sheet, sprinkle with olive oil, salt and pepper and send to the oven, preheated to 180 degrees, for 10-15 minutes.
- Wash the salad, disassemble into leaves, large leaves can be broken into 2-3 pieces. Gently move it with the sauce with your hands.
- Place the leaves on a plate, top with croutons and sprinkle with grated Parmesan.