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Catherine S
Caesar salad
A tasty recipe. The starter contains the following ingredients: fish, white bread (hand-cut), olive oil, garlic, anchovy fillets ((a can of 48 g), drained), romana lettuce (in strips), poultry meat (a 380 ml), egg yolks (whipped ), whipped cream and Parmesan cheese (piece).
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Ingredients
Directions
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Heat the grill pan.
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Remove the crusts from the bread and cut each cut into 2 broad strips.
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Spread the bread on both sides with 1-2 tbsp oil and roast it golden brown and crispy in the grill pan.
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Halve a clove of garlic and rub the bread with the cut surface.
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Finely chop the other clove of garlic.
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Heat the rest of the oil in a (soup) pan and fry the anchovy fillets with the finely chopped garlic over low heat, until the anchovy fillets are dissolved.
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Add the lettuce, bake for 30 seconds and pour the poultry meat and 400 ml of water.
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Bring the soup to a boil, reduce the heat and let the soup simmer for 1-2 minutes.
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Puree the soup and season with freshly ground pepper.
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Split the eggs and mix the egg yolks with the whipped cream.
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Remove the pan from the heat and stir the egg-cream mixture through the hot soup.
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Pour the soup into 8 deep plates.
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Sear a nice parmesan curd with a peeler and serve 2 pieces of garlic on each plate..
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Nutrition
260Calories
Sodium1% DV15mg
Fat29% DV19g
Protein30% DV15g
Carbs3% DV8g
Fiber8% DV2g
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