Caesar Salad
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 6 slices country bread, crusts removed, cubed
- 1/4 cup (55 g) butter
- 10 slices bacon, thinly sliced
- 1 large romaine lettuce, torn
- 1 egg yolk
- 1 tbsp (15 ml) lemon juice
- 1 garlic clove, finely chopped
- 3/4 cup (180 ml) vegetable oil
- 2 tbsp capers, chopped
- 1 tsp (5 ml) anchovy paste or 2 anchovy fillets, puréed
- 3/4 cup (55 g) Parmesan cheese, freshly grated
Instructions
- In a large skillet over medium-high heat, brown the bread in the butter for 10 minutes. Set aside on a plate.
- In the same skillet, brown the bacon until crisp. Drain on paper towels. Set aside.
Featured in the book Ma cuisine week-end Book (French Version)