In summer you want to eat cold things, like salads. That is why I try to go varying salad recipes, which will be going up little by little. One of those recipes is Caesar Salad, from which today I upload the recipe for your salsa: Caesar Sauce.
The original recipe for Caesar salad was born in Tijuana (Mexico) in 1924 and did not carry chicken.Such an ingredient has been added to it over time.It also does not wear anchovies as many believe, since the taste of anchovy comes from Worcestershire sauce.
The
main ingredients are: lettuce, croutons, boiled egg and if you want you can throw chopped chicken breast and water it with this sauce that we have made easily with Mycook. I advise you to make homemade croutons like those of the Comidista recipe: https://elcomidista.elpais.com/elcomidista/2017/11/06/articulo/1510004409_507978.html, give the salad a great touch.
- 100 grams of parmesan cheese
- 2 cloves of garlic
- 250 gr. sunflower oil
- One egg at room temperature
- One teaspoon of vinegar
- 1 c/c of Dijon mustard
- 100 g of milk
- Salt and pepper
- First grate the parmesan cheese for 15 seconds speed 10 and set aside.
- Then throw in the jar garlic cloves and chop 5 seconds speed 8.
- Now weigh the oil in a measuring jar.
- Also to pour in a jar egg, vinegar and mustard and to put a stopper.
- While programming 2 minutes speed 5 while pouring into the lid gradually the oil that will fall into the jar through the lid.
- Finally we pour in the jar the parmesan salt and pepper and mix 20 seconds speed 3.
