the classic caesar salad - super absorbent paper
Caesar salad (
Tatte Mary's recipe for cooking school by Mary Risley.
Make 1/2 cup of olive oil Coarse Salt 1/2 pound hard crust country bread, slice and cut into 1-to 2-inch cubes 6-
10 fish fillets of anchovies, 1 teaspoon of dried mustard 1/4 cups
Freshly squeezed olive oil 1 large egg 1 lemon 1 teaspoon Worchestershire sauce 2 head long leaf lettuce, wash, dry, cut into 2-
Inch long 3/4 cup freshly ground parmesan fresh ground black pepper 1.
Preheat the oven to 350 degrees.
To make a loaf, slice two garlic cloves into a large bowl and add 1/2 cups of olive oil and 1/2 teaspoons of salt.
Add oil to the bread and coat.
Place the bread on the baking tray and bake and stir from time to time until the bread is golden brown for about 15 minutes.
Place croutons on the suction paper immediately.
Throw away the garlic slices. 2.
When making a salad, chop the remaining garlic cloves and anchovies.
Put these on the bottom of a large salad bowl and mash them with dry mustard and fork.
Mix in extra 1/4 cups
Virgin olive oil
Break the eggs into the center of the mixture.
Squeeze the lemon juice directly onto the uncooked egg.
Before adding other ingredients, mix lemon juice with eggs with a fork. 3.
Place the lettuce on the seasoning and stir with the salad server until the lettuce is seasoned.
Add Parmesan cheese and plenty of fresh black pepper before stirring again.
Add croutons and throw for the third time.
Add extra lemon juice, salt and pepper to taste if you wish.
On the salad plate.
1/2-Nutrition information per 5
440 calories per ounce
The calorie of fat is 300 calories; 12g protein; 24g carbs; 3g sugar; 34g total fat;
7g saturated fat;
50 mg of cholesterol;
2 grams of dietary fiber; 500mg sodium;
Calcium on 25% day;
The daily iron value is 15%.