Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 533 / Protein 22g / Carbohydr. 45g / Fat 30g
Ingredients (4 servings)
|3 cloves||garlic (peeled)|
|80 ml||extra-virgin olive oil|
|2 tbsp||Worcestershire sauce|
|2 tsp||Dijon mustard|
|100 g||Parmesan cheese (grated and divided)|
|salt and pepper to taste|
blender or food processor, pastry brush, grill pan or grill, cutting board, knife
A crisp, fruity rosé is a refreshing and tangy pairing for Caesar salad.
Blend anchovies, peeled garlic, oil, salt, and pepper until smooth.
blender or food processor
4 anchovies / 3 cloves garlic / 80 ml extra-virgin olive oil / salt and pepper to taste
Heat grill pan or grill to medium-high. Slice romaine hearts in half lengthwise; cut baguette in half, then slice in half again lengthwise. Brush cut side of romaine and bread with some of the anchovy mixture.
pastry brush, grill pan or grill, cutting board, knife
2 romaine hearts / 1 baguette
Grill romaine hearts and bread cut side-down for approx. 1 – 2 minutes, or until grill marks appear. Meanwhile, add Worcestershire sauce, mayonnaise, lemon juice, mustard, and some of the grated Parmesan cheese to remaining anchovy mixture and blend until smooth, about 2 minutes. Season with salt and pepper to taste if needed.
2 tbsp Worcestershire sauce / 2 tbsp mayonnaise / 2 lemons / 2 tsp Dijon mustard / 50 g Parmesan cheese / salt and pepper to taste
Serve romaine hearts and bread whole or cut into wide strips. Drizzle or toss with Caesar dressing to taste and top with remaining grated Parmesan cheese.
50 g Parmesan cheese