This is the legendary Caesar salad, the high-pressure salad all do this, and the girl does not come to learn in advance

Prepare the materials

150 g lettuce, 4 pieces of anchovy, 1 slice of toast, 1 tbsp parmesan cheese powder, Caesar salad dressing: 1 egg yolk, 2 tbsp white wine vinegar, 4 tbsp olive oil, 2 tbsp parmesan cheese powder, 1 tbsp granulated mustard sauce, 1 tbsp lemon juice, a little salt and pepper

Ingredients for toast: 1 tbsp olive oil, 1 tsp garlic juice, 1 tsp parsley powder

Start making

1. Wash the lettuce and place in cold water to preserve the taste.

2. Cut the toast into small pieces and mix well with olive oil, garlic juice and parsley powder.

3. Fry the mixed toast cubes in an oil-free saucepan until golden and crispy.

4. Place the egg yolks and olive oil in a bowl and stir well with an egg beater.

5. Pour white wine vinegar, lemon juice and Parmesan cheese powder into a bowl in step 4 and stir slightly.

6. Add granular mustard to a bowl in step 5 and mix well

Add a little salt and pepper.

7. Cut the anchovies into small pieces that are easy to enter.

8. After the lettuce is plated, mix the baked toast cubes with the anchovies, sprinkle with Parmesan cheese powder and drizzle with Caesar salad dressings.

Selected from the book "Western Food Meets Red Wine", all rights reserved.