DRESSING FOR CESAR SALAD
September 10, 2020
NECESSARY PRODUCTS:
50g anchovies (squeezed from the fat)
20g garlic
3 egg yolks
5g. Dijon mustard
20 ml of lemon juice
40ml of olive oil,
20 g grated Parmesan cheese
black pepper and salt to taste
METHOD OF PREPARATION:
Mix the finely chopped (almost pasta) anchovies and the crushed garlic cloves.
Beat the yolks and add the mustard to them until a homogeneous mixture.
Add the anchovies and garlic and then the lemon juice. Add olive oil and continue to stir vigorously for about a minute to homogenize the mixture.
Slowly, stirring constantly, add the oil, salt and pepper, and finally the parmesan.
Important: Store the dressing for no more than 24 hours in a refrigerator in a tightly closed container
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