Prep Time 25 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 35 minutes
- 350 g lattuga
- 120 g sweet bacon (in one slice)
- 2 slices of bread
- 70 g Parmigiano Reggiano DOP
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- 1 egg
- 1 tsp mustard
- 2 anchovies in oil
- 140 ml extra virgin olive oil
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 pinch of salt
- pepper to taste
- Begin by making the Caesar sauce; in the original recipe, the egg is blanched (whole and with the shell) in boiling water for exactly one minute. However, you will not achieve true pasteurization in this manner.
- If you want to pasteurize the egg to make it safer, place it in a saucepan and cover it with warm water for about 3.5 cm. Set the heat to medium and bring the water to a temperature of 60°. Leave the egg in the water for 4 minutes, taking care to keep the water as warm as possible. Then drain it and immediately rinse it with cold water.
- Original American Caesar Salad with Homemade Caesar Sauce 1 pasteurized egg, bacon, and parmesan corn grai
- Pour two tablespoons of lemon juice, vinegar, and Worcestershire sauce into a blender (normal or immersion) and add the anchovy fillets and mustard. Squeeze a garlic clove directly into the blender using a garlic press.
- Remove the egg white and add the yolk to the other ingredients, along with a generous pinch of salt and pepper.
- Original American Caesar Salad with Homemade Caesar Sauce 2 make caesar sauce with bacon and parmesan on the grain of corn
- After the ingredients have been blended, slowly pour in the oil while continuing to whisk, just like you would with mayonnaise, until you have a well-emulsified and not too liquid sauce.
- When the dressing for your Caesar salad is ready, make your own salad. Wash and dry the salad, then cut it up and place it in a large mixing bowl. Brown the pancetta in a nonstick skillet without any other ingredients.
- Original American Caesar Salad with Homemade Caesar Sauce, Bacon, and Parmesan the corn of corn 3 Fry the bacon
- Remove it from the heat when it is crunchy, transfer it to a tray, dab it with a sheet of kitchen paper, and then add it to the salad.
- Original American Caesar Salad with Homemade Caesar Sauce The grain of corn with bacon and parmesan 4 prepare croutons
- Bread should be cut into cubes. Fry a peeled clove of garlic in 3 tablespoons of oil in a pan until golden, then remove the garlic and add the bread cubes.
- Brown them for a few minutes, stirring frequently because they burn easily, and then remove from the heat. Cut the Parmesan into flakes and sprinkle it on top of the salad.
- Original American Caesar Salad with Homemade Caesar Sauce Salad with bacon and parmesan dressing and corn of corn 5 dressing
- Croutons and homemade Caesar sauce round out the Caesar salad.
- Serve the Caesar salad right away.
- As previously stated, the Caesar salad is almost a basic recipe that can be enriched in a variety of ways: very popular in the United States are the versions with grilled chicken breast or turkey, or with just seared prawns, or with avocado slices.
- If you don't want to make the homemade Caesar sauce from scratch, you can substitute mayonnaise with anchovies, mustard, anchovies, and Worcestershire sauce for the same effect.
- If you're looking for more ideas for fresh and tasty summer salads, look no further than this section of the blog, and if you're interested in American recipes, look no further than this section of the blog!
Amount Per Serving Calories 690Total Fat 63gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 47gCholesterol 93mgSodium 1080mgCarbohydrates 13gFiber 1gSugar 2gProtein 19g