| Kochrezept / Rezept Caesar-Salad |
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Küchentipp: Beize für das Fleisch !
Bauchfleisch, Schulter und jedes Fleisch, welches nicht von Haus aus zart ist, sollten Sie über Nacht in eine Beize aus Buttermilch, Sauermilch oder Rotwein legen. |
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| Einkaufsliste / Zutaten: |
| Zutaten für: 6 Portionen / Stück |
| 2 romaine lettuce medium sized |
| 1 Tas. white bread, diced |
| 12 El. olive oil (4+8) |
| 3 garlic cloves, crushed |
| 1 El. salt, approx. |
| 4 anchovy fillets, finely chopped |
| 1 lemon (juice of) |
| 1 egg raw, or coddled 1 minute |
| 1 El. ground pepper (approx.) |
| 1 Tas. parmesan cheese, grated |
| Zubereitung des Kochrezept Caesar-Salad: |
Rezept - Caesar-Salad
Wash the lettuce, dry well, and refrigerate until ready to serve.
Saute the diced bread in 4 tbsps. olive oil, whit the crushed garlic
cloves, over medium heat until the croutons are delicately browned and
crisp. Add additional oil if necessary. Remove the garlic and drain
the croutons on absorbent paper.
Break the lettuce into bite-size pieces and place in chilled salad
bowl. Add the 8 tbsps. of olive oil, salt and pepper, and toss well so
that every leaf is coated. Break the egg into the bowl; squeeze lemon
juice over it an toss thoroughly. Add chopped anchovies and grated
cheese and toss again. Lastly, add the croutons, toss gently and serve
immediately.
This salad, which has become an American classic, was created by a
restaurateur named Caesar Cardini in Tijuana, Mexico, over a Fourth of
July weekend during the Prohibition era!
:Stichwort : Salad
:Stichwort : Romaine lettuce
:Erfasser : Hans Schlaepfer
:Erfasst am : 22.08.2000
:Letzte Änderung: 22.08.2000
:Quelle : Culinary heritage
:Quelle : of the United States
:Quelle : 1976, Hilton International
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