Calories
190.8 kcal
Protein
35 g
Fat
62 g
Carbohydrates
49 g
Roast the turkey meat in foil (you can marinate the meat before baking). And cut the cooked bird into small pieces.
For the croutons, took homemade toast bread, cut the crusts and cut into small cubes. Add crushed garlic, salt and pepper to 4 fluid ounce of olive oil. This fragrant oil is well mixed with the croutons, put them on a baking tray and bake until golden and crispy.
For the dressing, boil the eggs for exactly one minute more than usual ( 9-10 minute). The eggs supposed to be hard-boiled or a little bit undercooked, so that the yolk is semi-hard. Then cool the eggs a little in cold water, peel them and place them into the blender bowl.
Add there capers, anchovies, soy sauce, parmesan and olive oil. Beat everything with a blender to a homogeneous mixture. Also add some mayonnaise.
Wash, dry and tear the lettuce leaves into large pieces. Add the tomato halves, croutons, parmesan, and sauce. Mix everything and place the salad on the plates, arranging the turkey slices around and sprinkle with the remaining parmesan.
You can use chicken instead of turkey or make the salad without meat at all, like in the original Caesar Cardini recipe.
You can do the dressing without mayonnaise, but it make the taste to be a little softer.
The slightly fishy hue of the dressing is a distinctive feature of this salad and speaks to its "rightness." Because in the original Caesar Cardini used Worcester dressing in his salad, and it is prepared on the basis of fish.
Bon Appetit!
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