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

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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

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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!

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