Green Caesar
4 servings
15 minutes
The Green 'Caesar' is a modern interpretation of the classic American salad but with a fresher and brighter taste. Inspired by the traditional recipe, it combines the richness of anchovies and the spiciness of parmesan with the tenderness of iceberg lettuce. The key element is a sauce reminiscent of mayonnaise but with deep aromatic notes of garlic and vinegar. Crispy croutons add texture, while grated parmesan finishes the composition with a refined salty touch. This salad is perfect as a light dinner or festive treat, pairs wonderfully with white wine and highlights the freshness of ingredients. Its history traces back to the famous 'Caesar' created in the 1920s by Italian chef Caesar Cardini, but here it appears in a new, greener form while preserving the spirit of the original and adding modern touches.
1
Put garlic, anchovies, and egg yolks in a tall glass.
- Garlic: 1 clove
- Anchovy fillet: 4 pieces
- Egg yolk: 2 pieces
2
Blend with an immersion blender until smooth.
3
Continue whisking and very slowly pour in the sunflower oil (4 tbsp) to achieve a thick, homogeneous sauce similar to mayonnaise.
- Sunflower oil: 6 tablespoons
4
Mix in the vinegar.
- Sherry vinegar: 3 teaspoons
5
Add 25 g of grated parmesan and mix.
- Grated Parmesan cheese: 50 g
6
Cut the white bread into cubes, place them on a baking sheet lined with parchment paper, drizzle with the remaining oil, and dry in the oven.
- White bread: 4 pieces
- Sunflower oil: 6 tablespoons
7
Cut the salad into pieces of 4 cm size.
- Iceberg lettuce: 1 head
8
Put the salad in a large bowl and mix well with the dressing.
9
Place the salad on a plate.
10
Sprinkle with grated parmesan.
- Grated Parmesan cheese: 50 g
11
Sprinkle with croutons and serve.