In the classic version of the famous Caesar salad, Romaine lettuce leaves are used, which can be replaced by Peking cabbage. Caesar salad with Chinese cabbage turns out to be incredibly juicy, tender and light.
It is necessary
- - Peking cabbage - 400 g;
- - chicken egg - 1 pc.;
- - quail egg - 6 pcs.;
- - Parmesan - 30 g;
- - olive oil - 4 tbsp. l.;
- - garlic - 2 cloves;
- - Dijon mustard - 2 tbsp. l.;
- - white bread - 3 slices;
- - vinegar (9%) - 1 tbsp. l.;
- - Worcestershire sauce - 1 tsp;
- - water - 50 ml;
- - salt, black pepper, dried basil - to taste.
Instructions
Step 1
Boil the quail eggs hard-boiled: to do this, place them in boiling water for no more than 5 minutes. Refrigerate eggs as follows: drain hot water and add cold water. After the water has cooled down, you need to peel the quail eggs.
Step 2
Quail eggs will taste unusual when pickled. To do this, in a bowl, mix boiled water, sugar, vinegar, 1 tbsp. l. Dijon mustard, crushed a clove of garlic, and then place the peeled eggs in this marinade for about 15 minutes.
Step 3
Remove the crusts from the white bread and cut the crumb into equal 1cm cubes. Combine 2 tbsp. l. olive oil, a clove of garlic and basil. Preheat a frying pan, place slices of bread on it, brush them with the prepared sauce, and then fry with constant stirring until golden brown.
Step 4
Boil the chicken egg so that the white is cooked and the yolk is runny. To do this, you can make a hole on the blunt side of the egg with a needle.
Step 5
In a deep bowl, combine 2 tbsp. l. olive oil, Worcestershire sauce, lemon juice, 1 tbsp. l. dijon mustard and add the cooked chicken egg. Use a blender to turn these ingredients into a smooth paste.
Step 6
Chop or tear the Chinese cabbage with your hands into equal sized pieces. Cut the marinated quail eggs in half, add the croutons to the salad, and then pour generously with the prepared sauce. Garnish the Caesar salad with Chinese cabbage with grated Parmesan.
