Dinner Tonight: Ferran Adrià's Caesar Salad

Dinner Tonight: Ferran Adrià's Caesar Salad requires roughly 45 minutes from start to finish. For $1.81 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 524 calories, 11g of protein, and 47g of fat. 160 people found this recipe to be flavorful and satisfying. Head to the store and pick up rustic bread, parmesan cheese, oil, and a few other things to make it today. It is brought to you by Serious Eats. Several people really liked this American dish. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a great spoonacular score of 88%. Ferran Adrià's Roasted Chicken, Ferran Adrià's Chicken Wings with Mushrooms, and Ferran Adrià's Pork Loin with Roasted Peppers and Parsley Oil are very similar to this recipe.

Servings: 4

 

Ingredients:

4 anchovy fillets, packed in olive oil, drained and minced

2 egg yolks

1 garlic clove, finely chopped

6 tablespoons plus 2 teaspoons neutral oil, such as sunflower oil

4 tablespoons olive oil

1 1/2 ounces parmesan cheese, finely grated

2 medium head Romaine lettuce, tough outer leaves removed, cut cross-wise into 1 1/2-inch strips

3 thick slices rustic bread, torn or cut into crouton sizes

Salt and pepper

4 teaspoons sherry vinegar

Equipment:

frying pan

food processor

bowl

whisk

Cooking instruction summary:

Procedures 1 In a large skillet, heat the olive oil over mediumheat until shimming, then add the chunks of bread and toss to coat. Lower the heat and cook gently, tossing the skillet occasionally, until the bread is crisp but still a bit chewy in the center, 10-15 minutes. 2 In the meantime, combine the garlic and anchovies in a small food processor (or mince very finely by hand and add to a medium bowl) and pulse to completely mince the ingredients. Add the egg yolks and pulse to combine, then drizzle in the sherry vinegar with the machine running to fully incorporate. Add the oil with the machine running to create a thick, mayonnaise-like dressing (alternatively, the vinegar and oil can be whisked into the bowl by hand little by little). Add half the grated Parmesan to the dressing.Season with salt and pepper to taste. If desired, whisk in a little water (or more vinegar) to thin it out. 3 In a large bowl, toss the lettuce with the dressing and croutons. Divide amongst bowls and top with the remaining Parmesan and freshly grated black pepper.

 

Step by step:


1. In a large skillet, heat the olive oil over mediumheat until shimming, then add the chunks of bread and toss to coat. Lower the heat and cook gently, tossing the skillet occasionally, until the bread is crisp but still a bit chewy in the center, 10-15 minutes.

2. In the meantime, combine the garlic and anchovies in a small food processor (or mince very finely by hand and add to a medium bowl) and pulse to completely mince the ingredients.

3. Add the egg yolks and pulse to combine, then drizzle in the sherry vinegar with the machine running to fully incorporate.

4. Add the oil with the machine running to create a thick, mayonnaise-like dressing (alternatively, the vinegar and oil can be whisked into the bowl by hand little by little).

5. Add half the grated Parmesan to the dressing.Season with salt and pepper to taste. If desired, whisk in a little water (or more vinegar) to thin it out.

6. In a large bowl, toss the lettuce with the dressing and croutons. Divide amongst bowls and top with the remaining Parmesan and freshly grated black pepper.


Nutrition Information:

Quickview
524k Calories
11g Protein
46g Total Fat
19g Carbs
24% Health Score
Limit These
Calories
524k
26%

Fat
46g
72%

  Saturated Fat
9g
57%

Carbohydrates
19g
6%

  Sugar
8g
9%

Cholesterol
107mg
36%

Sodium
454mg
20%

Get Enough Of These
Protein
11g
22%

Vitamin A
27477IU
550%

Vitamin K
344µg
328%

Folate
449µg
112%

Vitamin E
6mg
42%

Fiber
7g
28%

Manganese
0.51mg
26%

Calcium
248mg
25%

Potassium
845mg
24%

Iron
3mg
22%

Phosphorus
216mg
22%

Vitamin B2
0.32mg
19%

Vitamin B1
0.27mg
18%

Vitamin C
12mg
15%

Selenium
10µg
15%

Vitamin B6
0.29mg
14%

Magnesium
53mg
13%

Vitamin B3
2mg
11%

Zinc
1mg
9%

Copper
0.17mg
9%

Vitamin B5
0.79mg
8%

Vitamin B12
0.33µg
5%

Vitamin D
0.54µg
4%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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