Opskriftsbeskrivelse:<\/b><\/p>\n
Her er s\u00e5 opskriften p\u00e5 C\u00e6sar salat (i henhold til \u201cNew York Cookbook by;\u00a0Molly O\u2019Neill\u201d (tsp er teaspoon, tabsp er tablespoon)):<\/p>\n
1\/4 tsp salt<\/p>\n
1\/4 tsp freshly ground black pepper, or more to taste<\/p>\n
2 tabsp white wine vinegar<\/p>\n
2 tabsp fresh lemon juice<\/p>\n
1 clove garlic, peeled and smashed<\/p>\n
\u00bd tsp Dijon Mustard<\/p>\n
1 tsp Worchestershire sauce<\/p>\n
2 anchovies, minced<\/p>\n
1 eeg yolk<\/p>\n
\u00bd cup extra-virgin olive oil<\/p>\n
1 head romaine lettuce, rinced, dried and torn into bit-sized pieces<\/p>\n
\u00bd cup crisply fried chopped bacon<\/p>\n
\u00bd cup freshly grated Parmasan cheese<\/p>\n
1 cup croutons (se note)<\/p>\n
1. In a large bowl, combine the salt, pepper, vinegar, lemon juice,<\/p>\n
garlic, mustart, Worchestershire, anchovies, and egg yolk. Whisk until<\/p>\n
frothy. Continue whisking while drizzling in the olive oil.<\/p>\n
2. add the lettuce, bacon, cheese and croutons, toss quickly, and serve.<\/p>\n
Note: For the croutons, plase a slice of garlic in 2 tabsp of<\/p>\n
extra-virgin olive oil and let sit for an hour or so. Cut enough crusty<\/p>\n
white bread into \u00bd-inch cubes to equal 1 cup. Saute the bread over<\/p>\n
medium heat in the fragant oil until toasty brown.<\/p>\n
Min note: Opskriften er til 4, men s\u00e5 er der ogs\u00e5 rigeligt.<\/p>\n
Det kan p\u00e5 visse \u00e5rstider v\u00e6re sv\u00e6rt at f\u00e5 Romaine-salat, i stedte kan bruges\u00a0\u00a0en blanding af\u00a0Iceberg (fordi det knaser) og f.eks. r\u00f8d kr\u00f8lsalat eller egeblad som\u00a0pynter og smager af lidt mere.<\/p>\n
Jeg plejer at lave croutonerne selv \u2013 det er langt det bedste (men i en sn\u00e6ver vending kan de f\u00e6rdige bruges). Skal man spare tid er Svans\u00f8e C\u00e6sar dressing ikke s\u00e5 d\u00e5rlig, jeg bruger hellere f\u00e6rdig dressing og hjemmelavede croutoner end omvendt. Det er vigtigt atParmasan osten er ny-revet\/flaget \u2013 det g\u00e5r slet ikke med \u00a0“pulver-Parmasan”<\/p>\n
Dressingen er forholdsvis sur \u2013 men det passer godt til det fede bacon.<\/p>\n
Man kan \u00a0f\u00f8rste gang v\u00e6lge at bruge lidt mindre citron eller eddike,\u00a0s\u00e5 du kan finde din egen stil.<\/p>\n","protected":false},"excerpt":{"rendered":"
Opskriftsbeskrivelse: Her er s\u00e5 opskriften p\u00e5 C\u00e6sar salat (i henhold til \u201cNew York Cookbook by;\u00a0Molly O\u2019Neill\u201d (tsp er teaspoon, tabsp er tablespoon)): Ingrediensliste: 1\/4 tsp salt 1\/4 tsp freshly ground black pepper, or more to taste 2 tabsp white wine vinegar 2 tabsp fresh lemon juice 1 clove garlic, peeled and smashed \u00bd tsp Dijon … L\u00e6s videre C\u00e6sar-salat efter Susanne Wennicke<\/span>