Caesar salad

Name: Caesar salad
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 8 cut White bread cut by hand; 8 el olive oil; 2 toes garlic; 4 anchovy fillets (can 48 g), drained; 1 crop romana lettuce in bars; 2 pots poultry feast a 380 ml; 2 egg yolks beaten; 125 ml whipped cream; 100 g Parmesan cheese piece

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).

Ingredients

Kitchen Stuff

grill pan
hand blender or food processor

Directions

Heat the grill pan.
Remove the crusts from the bread and cut each cut into 2 broad strips.
Spread the bread on both sides with 1-2 tbsp oil and roast it golden brown and crispy in the grill pan.
Halve a clove of garlic and rub the bread with the cut surface.
Finely chop the other clove of garlic.
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.
Add the lettuce, bake for 30 seconds and pour the poultry meat and 400 ml of water.
Bring the soup to a boil, reduce the heat and let the soup simmer for 1-2 minutes.
Puree the soup and season with freshly ground pepper.
Split the eggs and mix the egg yolks with the whipped cream.
Remove the pan from the heat and stir the egg-cream mixture through the hot soup.
Pour the soup into 8 deep plates.
Sear a nice parmesan curd with a peeler and serve 2 pieces of garlic on each plate..