Welcome to METRO Kitchen!
Today Chef Adam from METRO Kitchen has introduced us with “Caesar Salad” using romaine lettuce and grated parmesan cheese as main ingredients. Hope all the gastronomy fans would love to follow his recipes and have a great time cooking and eating at home with loved ones.
All the ingredients are sourced from METRO wholesale Myanmar including the utensils as well.
Anchovy fillets packed in oil, drained 20 gm
Small garlic clove 1 unit
Dijon mustard 15 gm
Fresh lemon juice 30 ml
Olive oil 30 ml
Grated Parmesan 50 gm
Freshly ground black pepper
1 cup torn 1" pieces sliced bread, with crusts
3 tablespoons olive oil
Romaine Lettuce, leaves separated 600 gm
Parmesan, for serving 50 gm
Cooking and Preparation:
Chop together anchovy fillets, garlic, and pinch of salt. Then scrape into a medium bowl. Whisk in lemon juice, and mustard. Adding the mayonnaise then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
Use whole leaves they provide the ideal mix of crispness, surface area, and structure.