The recipe for Caesar salad with kale kale, with adding eggs, bread croutons and parmesan, with special dressing on olive oil. Whipped with a blender from anchovies, garlic, вустерского соуса. 
Photo of the dish: АнтонисAchilleos Time: 20 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. olive oil
- 1 clove of garlic
- 2 anchovy fillets
- 1 tsp worcestershire sauce
- Salt and Freshly Ground Peppers
- 1.5 tbsp. diced white bread
- 500 – 600 gr. kale cabbage (kale), chop
- Lemon juice
- Grated parmesan
- Minced boiled egg
Recipes with similar ingredients: garlic, anchovies, sauce Worcestershire, white bread, kale, lemon juice, cheese parmesan eggs
Recipe preparation:
- Grind garlic, anchovies, olive oil in a blender, Worcestershire sauce, season with salt and pepper to taste.
- Stir bread on a baking sheet with 1 tbsp. l refuel and bake in hot oven until golden brown. Shuffle on another baking sheet cabbage with the remaining dressing and bake in the oven until formed crisp, 5 – 8 min.
- Transfer cabbage and croutons to a salad bowl and pour over lemon juice. Sprinkle salad with parmesan and minced egg.
