Family Best Time >> Food

Caesar salad according to Guérard


Ingredients:4 people
  • hearts of fresh and crunchy romaine salad
    2
  • Soft-boiled egg
    1
  • raw egg yolk
    1
  • finely chopped garlic
    1 teaspoon
  • desalted anchovies
    4
  • olive oil
    4 tablespoons
  • squeezed lemon juice
    1
  • tabasco
    a few drops
  • grated parmesan cheese
    10 g
  • parmesan shavings
    8
  • small cubes of sandwich bread (1 cm) browned in butter, then drained on absorbent paper
    20
  • salt, pepper


Preparation:
  • Preparation time:20 minutes
  • Cooking time:5 minutes


Caesar salad:the ingredients and the recipe

Difficulty:[usr 2 ]

The origin of the Caesar salad would seem to be in the 1920s in South Carolina... A recipe reinterpreted below by Julie Andrieu and Michel Guérard.

The recipe:

Carefully plunge the egg “in the shell” into a large saucepan of boiling water, using a spoon. Let it cook for 5 minutes from when it starts boiling again. Refresh it in cold water and gently peel it under running water to obtain a soft-boiled egg. Break the romaine leaves by hand. Wash them quickly and wring them well with absorbent paper. Coarsely chop the soft-boiled egg. Mix together the garlic, the anchovies, the egg yolk, the lemon juice and the 10 g of grated parmesan. Gradually add the olive oil, the Tabasco, salt, pepper, then, mix with a spoon, the chopped soft-boiled egg. Season the romaine with this mixture, after placing it in a salad bowl. Sprinkle with golden croutons, sprinkle with parmesan shavings and serve.