Caesar Salad, Bacon Bit, Croutons, Cherry Tomato, Egg and Parmesan Cheese crackers

roykitchenrecipe caesar salad.JPG

Home make recipe, Salad, parmesan Cheese crackers

Caesar Salad, Bacon Bit, Croutons, Cherry Tomato, Egg and Parmesan Cheese crackers

Caesar Dressing

Mayonnaise 2 Cup
Anchovy Fillet Chopped 1 tin about 375 Gm
Ground Parmesan Cheese 100 Gm
Grated Parmigiano-Reggiano 50 Gm
Garlic Chopped 70 Gm
Fresh Italian Parsley Flat Leaf Chopped 50 Gm
Worcestershire sauce 1 Teaspoon
Dijon mustard 1 Teaspoon
Salt fine 1/2 Teaspoon
Freshly Ground Black Pepper 1/4 Teaspoon
  1. In a medium bowl, whisk together the chopped garlic, Chopped anchovy, Dijon mustard and Worcestershire sauce.
  2. Add in mayonnaise mix well, add in grated Parmigiano-Reggiano, ground Parmesan cheese, chopped Italian Parsley, salt and pepper and whisk until well combined.Cover and refrigerate for  a day before sever.
  3. The dressing will keep well in the fridge for about a week.

Croutons

Sliced White bread 6 slice
Butter Salted 80 Gm
Salt Fine 1/2 Teaspoon
Sweet Paprika powder 1 Teaspoon
  1. Preheat oven to 120 degree
  2. Cut the white bread into cube size
  3. In a sauce pan melt the butter add in salt set aside
  4. In a big blow add in white bread and the melted butter toss well add in the sweet paprika powder toss well.
  5. Place the tossed white bread on a parchment lined tray. Into the oven at 120 degree and roast for 20 to 25 min or the croutons turn lightly golden brown. cool down set aside.
  6. The croutons can be keep in air tite container for about a week in room temperature.

Bacon Bit

Slice Bacon 3oo Gm
  1. Cut the bacon into 1/4 inch wide.
  2. Fry over a medium high heat until crisp.
  3. Remove with a spoon and drain on paper towels.
  4. The Bacon bit will keep well in the fridge for about a week.

Parmesan Cheese crackers

Freshly Grated Parmigiano-Reggiano 1 Cup
Freshly Ground Black Pepper 1/2 Teaspoon
  1. In a blow add in the grated Parmigiano-Reggiano and  ground black pepper mix together.
  2. Heat up a 20 cm non stick pan in low heat slowly add the cheese to the pan let it melt and hole like a net when it shimmers to almost dry slowly turn it over by using wooden spoon,
  3. Remove from the pan when turn lightly golden brown and let it drain on paper towels.
  4. The cheese crackers can be keep in air tite container for about a week in room temperature.

Caesar salad

Romaine lettuce 2 Heads
Caesar Dressing
Cheese Crackers
Grated Parmigiano-Reggiano
Cherry Tomato
Croutons
Bacon Bit
Hard Boil Egg 2 Nos
  1. Romaine lettuce washed and torn into bite-sized pieces (optional)
  2. In a pot bring water to boil add in 1 teaspoon salt and egg bring down to medium heat and let it cook for 13min, cool down in ice water and peel cut to 1/4 size or use an egg cutter to cut into small bite size (optional)
  3. Wash and cut the cherry tomato into half.(optional)
  4. Toss the romaine lettuce with caesar dressing to your like of taste
  5. Place the tossed romaine lettuce on to a plate sprinkle with cherry tomato, croutons, bacon bits, hard boil egg, grated Parmigiano-Reggiano and cheese crackers to your like.

 

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