Ingredienser
För
10
portioner
400 ml Debic Culinaire Original
40 g anchovies in oil
20 g Dijon mustard
40 g Parmesan cheese, grated
35 g lemon juice
20 g white wine vinegar
10 g black pepper, ground
3 heads of Romaine lettuce
30 quail eggs
30 anchovies in oil
300 g smoked bacon
200 g Parmesan cheese
10 g chives, chopped
10 g chervil
1 slice Tramezzini bread
1 garlic clove
100 ml Debic Roast & Fry
5 g sea salt
Tillredning
For the dressing, mix all the ingredients except the Debic Culinaire Original.
Add the Debic Culinaire Original, stirring constantly until you have a smooth mixture.
The dressing can also be prepared in a blender or using a hand mixer.
Store the dressing in the fridge.
Slice the smoked bacon thinly and bake in the oven until crisp between two silicone mats.
Boil the quail eggs for 3 minutes and peel immediately under cold water.
For the croutons, cut the Tramezzini bread into thin slices.
Mix the Debic Roast & Fry with the chopped garlic.
Butter the bread, sprinkle with salt and bake for 6-8 minutes in the oven at 180 °C.
Sammansättning
Wash the Romaine lettuce, cut into thick slices and dress with the Caesar dressing.
Add the bacon, eggs and anchovies to the salad and finish on the plate.
Garnering
Finish the dish with the croutons, the shaved Parmesan and fresh herbs to taste.