Original Caesar salad as in Tijuana Mexico!
2 Romano salads
50 g parmesan
for sauce:
50 grams of parmesan
100 g olive oil
3 cloves of garlic
one egg
lemon juice
one tablespoon of sweet mustard
6 anchovies
salt, black pepper
for croutons:
ciabatta without crust
2 cloves of garlic
three tablespoons of olive oil
1/2 teaspoon ground paprika
1/2 teaspoon coriander
black pepper
Wash the salad, dry it and refrigerate it in the refrigerator. Dip the egg in boiled water for one minute. Combine all ingredients (except parmesan) for a blender.
Add Parmesan to the finished sauce, cut the ciabatta (or other bread) into cubes, mix well in spices and fry until golden brown. Leave to cool in the pan.
Serve like in the video.
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