Caesar saladCaesar salad w smoked oyster

Caesar recipe gets its swag from a great Caesar dressing rules below!!!

Parmesan anchovy dressing, garlic crouton with smoked oyster with cucumber tomato and Tabasco
Dressing:
Egg beaten with olive oil
Tobasco dash, lime, anchovy and Parmesan, French mustard after dressing emulsifies to thick consistency

Bread in oven with garlic n oil
Canned oyster gratinated with olive oil n Parmesan

 

Important Notes

  1. Insist in high quality olive oil
  2. Do not use store bought dressing
  3. Whisk your coddled egg in cold enviornment, in Indian summer probably let the yolk sit in the fridge for  while
  4. emulsify gently
  5. Anchovy and tabasco are the real deal
  6. Alternate this with bacon shreds
  7. Grate the parmesan and generously
  8. Caesar salad is a religion do not mess it, i will haunt you!
  9. Romaine lettuce is the best bet
  10. baguette, preferably a day old for croutons
  11. Once again  Worcestershire sauce, mustard, and lemon juice are all important
  12. Why did you think no garlic cloves
  13. And did black pepper ruin your chilhood?

to the egg yolk, Add in the anchovy paste, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper. Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss! The parmesan comes in again as garnish with the olives and the croutons!

 

Making croutons:

Combine the butter or any other fat with the garlic in a small saucepan over medium-low heat; cook, swirling the pan. Remove from the heat and pour into a medium bowl. Add the bread cut into cubes or croutons and parsley and toss; season

I have Chopped cucumber with white pepper tomato topped up like a bruschetta

 

 

Hummus emmenthal toasties parma ham, eggs, tomatoes make a cool open sandwich. .. Simply fry an egg and toast bread with emmenthal in an oven… You’re sorted!!

 

breakfast & cold cuts Parma ham Braekfast

 

 

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