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.