Brunch Caesar salad
Difficulty
Easy đPreparation
Baking
Resting
Ingredients
Utensils
saucepan, serrated knife, cutting board, fine grater, mortar and pestle, bowl (small), frying pan, bowl (large)
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How-To Videos
Basic mayonnaise
Homemade yogurt
How to fry bacon
How to cook the perfect egg
How to grate cheese
How to wash salad
Homemade croutons
How to zest citrus fruits
Nutrition per serving
Step 1/ 3
- 2 eggs
- 2 slices sourdough bread
- 1 lemon
- 10 g Parmesan cheese
- 4 anchovies
- 50 g mayonnaise
- 70 g yogurt
- 20 ml olive oil
- 1 dash Tabasco
- œ tsp Worcestershire sauce
- saucepan
- serrated knife
- cutting board
- fine grater
- mortar and pestle
- bowl (small)
Place eggs in a saucepan filled with water, bring to a boil, and continue to boil for approx. 6 min. Remove from heat, rinse, and peel. Roughly chop sourdough bread into cubes and set aside. To make the dressing, zest the lemon and finely grate the Parmesan. Add anchovies, lemon zest, and grated Parmesan to a mortar and pestle and grind into a paste. Add to a bowl along with mayonnaise, yogurt, olive oil, tabasco, and Worcestershire sauce and mix well.
Step 2/ 3
- 4 slices bacon
- frying pan
Add bacon to a frying pan over medium heat and fry until crispy. Set aside. Add sourdough bread cubes to the frying pan and fry until golden on both sides.
Step 3/ 3
- 1 head romaine heart
- Parmesan cheese (grated, for serving)
- bowl (large)
To assemble the salad, tear romaine leaves into a bowl, add croutons, pour dressing, and break the bacon into pieces on top, then add boiled eggs. Serve with extra grated Parmesan. Enjoy!
Enjoy your meal!
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