Friday, 3 February 2017

Caesar Salad

An American Classic.

Today I was looking for some iceberg lettuce but the heads looked kind of sad. So I took an Italian Romana Salad called SalaRico. I used some leaves for my Okinawa Taco Rice so I had 2/3 of the head leftover.
On the back of the package the Caesar Salad was advertised as the perfect salad for this kind and I wanted to prepare it at night for dinner.
Very tasty! I forgot how good this salad is!

recipe for 2:
1 head of Romana Salad
1/2 bunch of parsley
50 g Parmesan
1 egg yolk
2 anchovis fillets
1 tsp mustard
lemon juice
60 ml rapeseed oil
a pinch of smoked paprika
a pinch of celery seed
a pinch of pepper
a pinch of chilisalt
4 tbsp creme fraiche
1 tbsp sherry vinegar
120 g precooked turkey breast
2 slices of toast
2 cloves of garlic
2 tbsp butter

Wash the salad and cut it into 1/2 inch slices. Chop the parsley.
Peel the garlic and cut the bread into cubes, in butter start with the garlic and add the bread and brown it. Get it out of the pan and put in slices of turkey breast to warm through.
In a small blender add anchovis, egg yolk, mustard and spices and give it a blitz.  Add the oil a bit after an other and blend a lot. Make a smooth mayo and finish with a bit of lemon juice.
Get in some of the Parmesan in the mix and dress the salad with it.
Mix creme fraiche with some vinegar and add that at last, when bread and turkey are on the salad, just dress it with the sauce.

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