Caesar salad with red romaine – a detailed recipe cooking. 
Photo of the dish: Канг КимTime: 20 minutes Difficulty: easy Servings: 4 – 6 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:
For salad dressing:
- 1/2 tbsp. freshly squeezed lemon juice
- 1 – 2 anchovy fillets
- 2 tbsp. l worcestershire sauce
- 1 egg yolk
- 1/2 tbsp. vegetable oil
- 1 clove of garlic, chop
- 1.5 tsp finely grated lemon peel
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 1/8 tsp hot sauce
- 1/2 tsp white wine vinegar
- 1/2 tbsp. finely grated Parmesan cheese
For salad:
- 4 – 5 heads of young red romaine lettuce
- 1/2 tbsp. grated parmesan cheese
- Croutons for sprinkling
- Freshly squeezed lemon juice, for spraying
Recipes with similar ingredients: lemon juice, anchovies, sauce Worcestershire, eggs, garlic, lemon peel, Dijon mustard, honey, spicy sauce, wine vinegar, parmesan cheese
Recipe preparation:
- Prepare salad dressing: beat in a blender lemon juice, anchovies, Worcestershire sauce, egg yolk, vegetable oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar. If the dressing is too thick, dilute some cold water. Stir in the parmesan and put in a cold place.
- Prepare the salad: slice the romaine lettuce leaves along wide stripes. Place the leaves in a large bowl, pour 1-2 tbsp. l refuel and mix gently. Transfer salad to large dish, sprinkle with parmesan and croutons. Sprinkle salad before serving Caesar lemon juice.
