Dinner Tonight: Ferran Adrià's Caesar Salad
Dinner Tonight: Ferran Adrià's Caesar Salad requires roughly 45 minutes from start to finish. For $1.81 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 524 calories, 11g of protein, and 47g of fat. 160 people found this recipe to be flavorful and satisfying. Head to the store and pick up rustic bread, parmesan cheese, oil, and a few other things to make it today. It is brought to you by Serious Eats. Several people really liked this American dish. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a great spoonacular score of 88%. Ferran Adrià's Roasted Chicken, Ferran Adrià's Chicken Wings with Mushrooms, and Ferran Adrià's Pork Loin with Roasted Peppers and Parsley Oil are very similar to this recipe.
Servings: 4
Ingredients:
4 anchovy fillets, packed in olive oil, drained and minced
2 egg yolks
1 garlic clove, finely chopped
6 tablespoons plus 2 teaspoons neutral oil, such as sunflower oil
4 tablespoons olive oil
1 1/2 ounces parmesan cheese, finely grated
2 medium head Romaine lettuce, tough outer leaves removed, cut cross-wise into 1 1/2-inch strips
3 thick slices rustic bread, torn or cut into crouton sizes
Salt and pepper
4 teaspoons sherry vinegar
Equipment:
frying pan
food processor
bowl
whisk
Cooking instruction summary:
Procedures 1 In a large skillet, heat the olive oil over mediumheat until shimming, then add the chunks of bread and toss to coat. Lower the heat and cook gently, tossing the skillet occasionally, until the bread is crisp but still a bit chewy in the center, 10-15 minutes. 2 In the meantime, combine the garlic and anchovies in a small food processor (or mince very finely by hand and add to a medium bowl) and pulse to completely mince the ingredients. Add the egg yolks and pulse to combine, then drizzle in the sherry vinegar with the machine running to fully incorporate. Add the oil with the machine running to create a thick, mayonnaise-like dressing (alternatively, the vinegar and oil can be whisked into the bowl by hand little by little). Add half the grated Parmesan to the dressing.Season with salt and pepper to taste. If desired, whisk in a little water (or more vinegar) to thin it out. 3 In a large bowl, toss the lettuce with the dressing and croutons. Divide amongst bowls and top with the remaining Parmesan and freshly grated black pepper.
Step by step:
1. In a large skillet, heat the olive oil over mediumheat until shimming, then add the chunks of bread and toss to coat. Lower the heat and cook gently, tossing the skillet occasionally, until the bread is crisp but still a bit chewy in the center, 10-15 minutes.
2. In the meantime, combine the garlic and anchovies in a small food processor (or mince very finely by hand and add to a medium bowl) and pulse to completely mince the ingredients.
3. Add the egg yolks and pulse to combine, then drizzle in the sherry vinegar with the machine running to fully incorporate.
4. Add the oil with the machine running to create a thick, mayonnaise-like dressing (alternatively, the vinegar and oil can be whisked into the bowl by hand little by little).
5. Add half the grated Parmesan to the dressing.Season with salt and pepper to taste. If desired, whisk in a little water (or more vinegar) to thin it out.
6. In a large bowl, toss the lettuce with the dressing and croutons. Divide amongst bowls and top with the remaining Parmesan and freshly grated black pepper.
Nutrition Information:
covered percent of daily need
