Caesar has long been a culinary classic. In order to contribute to culinary experts are experimenting not only with his its content, but also with form. In particular, this variation is beautiful suitable for a buffet and will look much more elegant and neater than the classic version of the salad. Share with friends: 
Time: one hour. 20 minutes. Difficulty: Easy Quantity: 12 portioned Appetizers Recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. finely chopped finished white chicken meat (1 chicken B-B-Q)
- 110 gr. melt butter
- 2 cloves of garlic, grate, plus 1 large clove of garlic, chop finely
- 2 tsp italian spice
- 12 slices of white bread for sandwiches
- 30 gr parmesan
- 3 anchovy fillets in oil, chop finely
- 1 large egg yolk
- 2 tbsp. l lemon juice
- 1 tsp Dijon mustard
- 1/3 Art. vegetable oil
- 4 tbsp. thinly chopped romano salad (1 medium head)
Recipes with similar ingredients: grilled chicken, seasonings Italian, romaine lettuce, white bread, Parmesan cheese, lemon juice, Dijon mustard, Anchovies
Recipe preparation:
- Place the grate in the middle of the oven and preheat the oven up to 150 ° C.
- In a small cup, mix until smooth oil, grated garlic and Italian spices. Using rolling pin roll out each slice of bread. Cut the edges with crusts so that 7.5 cm squares of bread are obtained. Lubricate each slice with both sides with a mixture of butter.
- Press 12 cupcakes into each cavity of the baking dish piece of bread so that the bottom is completely covered, and the corners were directed up.
- Bake until golden brown for 20-30 minutes. Not taking out of shape let cool for 15 minutes, then lay out the resulting bread baskets on a rack so that they finally cool; when they completely cooled, they will become crispy croutons.
- Using a peeler, cut 12 small ones onto a small plate slices of parmesan. Grate the remaining cheese on a fine grater (you need 3 tbsp. l.).
- Pour the anchovies onto the cutting board, chopped garlic and 1 tsp salt. Using the side of the chef’s knife blade grind the anchovies and garlic into a smooth gruel, then continue grind while holding the blade at an angle until a smooth paste.
- In a medium-sized cup, beat the egg yolk, lemon juice and mustard. While constantly stirring with a whisk, add a mixture of egg yolks. a little vegetable oil is dripped into it. Keep going slowly until you have consumed all the butter, the mixture should be creamy and thick. Sprinkle the anchovy mixture and grated parmesan and beat until homogeneity. Try on spices and if necessary add salt.
- In a large salad bowl, mix the chicken, salad leaves, and half the sauce, then try and add more sauce as desired. Fill each bread basket with salad, garnish with a slice on top Parmesan and serve.
