Name: My Caesar Salad
Cook time: 1800 s
Total time: 1800 s
Yield: 1 salad
Ingredients: For the croutons; 400 gr leftover challah; 50 ml water; 50 ml olive oil; 1 tablespoon of Za'atar; 1 tablespoon of salt; For the salad; 3 romaine lettuce; 6 anchovies; 1 clove garlic; Two free range egg yolks; 1 tablespoon of mustard; 25 ml extra virgin olive oil; 25 ml vegetable oil; Lemon juice; A lot of Parmigiano Reggiano; Black pepper; Salt

BENGINGI

Save

My Caesar Salad

cook:

30 min

0.0

(2)

If your left with a day-old challah, you should turn it into croutons. Challah is a great bread for croutons because it easily absorbs seasoning and can toast in the oven on low heat for a while. I made mine with Za'atar, but I encourage you guys to get creative and try whatever comes to your mind. And what can you do with these croutons? First- snack them as is! They are so yum and crunchy! You can also add them to a soup or a bomb Caesar salad.

1 salads

original

metric

Ingredients

For the croutons

400 gr leftover challah

50 ml water

50 ml olive oil

1 tablespoon of Za'atar

1 tablespoon of salt

For the salad

3 romaine lettuce

6 anchovies

1 clove garlic

Two free range egg yolks

1 tablespoon of mustard

25 ml extra virgin olive oil

25 ml vegetable oil

Lemon juice

A lot of Parmigiano Reggiano

Black pepper

Salt

Directions

Step 1

Cut the challah into little cubes. Mix olive oil, water, za'atar, and salt.

400 gr leftover challah

50 ml olive oil

50 ml water

1 tablespoon of Za'atar

1 tablespoon of salt

Step 2

Toss the challah cubes in the olive oil- za'atar mix.

Step 3

Place on a baking tray. Bake for an hour at 300F or 150C. Mix them every 20 min to get an even toasting.

Step 4

Make the Caesar salad: cut the anchovies and the garlic into small pieces.

6 anchovies

1 clove garlic

Step 5

Spread some salt on top of the garlic and smash it into a smooth paste with your knife. Add the anchovies and keep going until both become one.

6 anchovies

1 clove garlic

Salt

Step 6

In a bowl, mix the egg yolks, mustard, and lemon juice.

Two free range egg yolks

1 tablespoon of mustard

Lemon juice

Step 7

While whisking, add the oil drop after drop. By doing this step slowly, you create a perfect emulsion between the oil and the rest of the ingredients.

25 ml extra virgin olive oil

25 ml vegetable oil

Step 8

Add the anchovies-garlic paste, mix well.

Step 9

Add sh*t lots of Parmigiano Reggiano and black pepper. Mix the sauce.

A lot of Parmigiano Reggiano

Black pepper

Step 10

Cut the romaine lettuce to quarters. Toss them in the Caesar sauce.

3 romaine lettuce

Step 11

Add the challah croutons and toss them in the salad.

Step 12

Spread more Parmigiano Reggiano and eat right away!

Step 13

YASSS!

Comments

edit name

Add a Comment

Post Comment

Related Recipes

YASSS!

Join my newsletter for updates, recipes, tips and more!

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

This site was built using provecho.

Join Provecho