Caesar Salad was first created in 1924 by Caesar Cardini, an Italian immigrant, who had opened restaurants in Mexico and in the United States.
In the original version of Caesar Salad there also is an egg, inside the sauce emulsion… but there are several variants of the recipe, and this is mine 😉
I admit, for a first experiment, I liked it a lot: quite different from common Italian salads, but fancy and fresh… perfect for summer time! 😀
Ingredients for 2 servings:
250 g of Romain lettuce
60 g of thickly sliced bacon
4 slices of sandwich bread
30 g of grana
1 tsp of worcester sauce
mayonnaise Xenical order
extra-virgin olive oil
Preparation Time: 10 min.
Cooking Time: 10 min.
Total Time: buy Disulfiram 20 min.
In a non-sticky pan, let fry bacon till nicely crunchy, then put it aside.
Dice bread, and toast it in the same pan you’ve used for bacon (so that bread will get tasty and yummy).
Make an emulsion with 2 tablespoons of lemon juice, 2 tablespoons of extra-virgin olive oil, worcester sauce, mayo, salt, and pepper. Use it to dress the salad.
Rinse and dry salad leaves, cut them in pieces and put in a large salad bowl. Season with some oil.
Then add in bread and bacon, and dress with the sauce.
Spread some parmesan scales over the salad.
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