Ingrédients pour Balsamic Caesar Salad
- 1/2 cup Olive Oil
- 3 minced Garlic Cloves
- 1/2 teaspoon Kosher Salt
- 4 cups cubed Italian Bread
- 1 cup grated Parmesan Cheese
- 1/2 cup Mayonnaise
- 4-6 Anchovy Fillets
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 head Romaine Lettuce
- Freshly ground black pepper to taste
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Comment préparer Balsamic Caesar Salad
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1/4 cup olive oil, 2 minced garlic cloves, and 1/2 teaspoon salt.
- Add 4 cups cubed day-old bread and toss to coat evenly with the oil mixture.
- Spread the bread cubes in a single layer on a foil-lined baking sheet.
- Bake for 12-15 minutes, stirring halfway through, until golden brown and crispy.
- Remove from oven and let cool completely.
- Meanwhile, in a blender or food processor, combine 1 cup grated Parmesan cheese, 1/2 cup mayonnaise, 2 tablespoons anchovy paste (or 4-6 fillets), 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/4 cup olive oil, and 1 minced garlic clove.
- Blend until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- In a large bowl, toss 1 head of romaine lettuce (chopped) with the balsamic Caesar dressing until evenly coated.
- Add the cooled croutons and gently toss to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
14g
Fat
20g
Carbs
3g
