Last year I discorvered one of the best recipes of Cesar Salad I have ever tasted on the French Cooking Site Marmiton.
I have made it quite regulary since, especially for picnics or summer lunches!
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Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Ingredients for 4
- 2 romaine lettuce hearts
- 25 g of chopped parmesan
- 4 slices of bread
- 2 tbsp of neutral oil
- For the seasoning:
- 1 egg
- 25 g grated parmesan
- 2 tsp capers
- 1/2 tsp of mustard
- touch of tabasco (optional)
- 1 garlic clove
- 150 ml neutral oil
- pepper, salt
Cut the bread into chunks and cook for 3 minutes in a bit of oil to make croutons. Let them dry off on a kitchen towel.
Tear the romaine lettuce into bite-sized pieces and place into a bowl. Add the croutons.
Prepare the seasoning:
Cook the egg for about 1 min 30 in boiling water and then cool it off under cold water to make it easier to peel.
Place this egg into a mixing bowl together with the grated parmesan, capers, mustard, tabasco, lemon and garlic and blitz it so that it becomes smoother. Then add the oil in a thin stream into the blender while mixing up a sort of mayonnaise. Season with salt and pepper.
Toss the salad with this dressing and serve topped with the chopped parmesan.
Tip if you take this salad with you on a picnic, place the ingredients into different recipients. Salad, dressing, parmesan chunks and croutons. It will be perfectly fresh and a delightful meal on the go!
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