90 min.
Caesar salad with Gala apples
Vegetarian variant with Parmigiano Reggiano
A complete, easy to prepare meal for a light lunch break with romaine lettuce, Gala apples, parmesan shavings, toasted bread cubes and Caesar sauce as our secret ingredient!
40 min.
Ingredients
for 2 persons
for the Caesar sauce
2 yolks
2 tsp. mustard
2 tbsp. lemon juice
1 tbsp. apple vinegar
1 garlic clove
125 ml seed oil
4 tbsp. Worcestershire sauce
Salt
Ground pepper
for the salad
2 small heads romaine lettuce (or 1 large head)
4 slices of homemade bread
Olive oil extra virgin
2 Gala apples
Parmigiano Reggiano DOP (shavings)
for the Caesar sauce
2 yolks
2 tsp. mustard
2 tbsp. lemon juice
1 tbsp. apple vinegar
1 garlic clove
125 ml seed oil
4 tbsp. Worcestershire sauce
Salt
Ground pepper
for the salad
2 small heads romaine lettuce (or 1 large head)
4 slices of homemade bread
Olive oil extra virgin
2 Gala apples
Parmigiano Reggiano DOP (shavings)
Preparation
For the Caesar sauce: Put yolks, mustard, lemon juice, apple vinegar and peeled garlic in a jar with high sides. Emulsify with a hand blender to get a homogenous sauce.
Add oil drop by drop and continue blending. Put the hand blender aside, add Worcestershire sauce, salt and pepper and mix with a spoon. Cover and put in the fridge.
Wash the romaine lettuce leaves, drain well and cut into strips of about 2 cm. Cut the homemade bread into little cubes, sprinkle with a little bit of olive oil and toast in a pan until golden by stirring constantly. Wash and peel apples, remove the core and cut into 3 cm long sticks.
Arrange the romaine lettuce on the plates and add toasted bread cubes, apple sticks and parmesan shavings to taste. Drizzle with the Caesar sauce and serve the Caesar salad with Gala apples together with the remaining bread cubes, parmesan shavings, Gala apples and Caesar sauce so that everyone can add them to taste.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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