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🥗 Red Caesar Salad with Radicchio

542 kcal · 30 min · 4 servings

Ingredients

• Radicchio 3 pc.
• Parsley, fresh 10 g
• Baguette 0.5 pc.
• Garlic cloves 1 pc.
• Eggs 1 pc.
• Lemons 1 pc.
• Butter 2 tbsp
• Salt pinch
• Mustard 1 tsp
• Vinegar 2 tbsp
• Anchovy fillets in olive oil 10 g
• Oil 150 ml
• Pepper, black ground pinch
• Parmesan, grated 80 g

Instructions

1. 1. Wash the radicchio thoroughly and dry it. Tear the leaves into bite-sized pieces.
2. 2. Wash the parsley and shake off excess water. Pluck the leaves from the stems.
3. 3. Cut the baguette into coarse cubes.
4. 4. Peel the garlic and chop it finely.
5. 5. Separate the egg. Use the egg white for something else.
6. 6. Halve the lemon and squeeze out the juice.
7. 7. Heat the butter in a pan over high heat.
8. 8. Toast the baguette cubes for about 3 minutes until golden brown.
9. 9. Add half of the garlic and swirl the pan.
10. 10. Lightly salt the cubes.
11. 11. Put the mustard, egg yolk, vinegar, remaining garlic, and anchovies into a tall container.
12. 12. Pour in 50 milliliters of water.
13. 13. Blend the mixture finely with an immersion blender.
14. 14. Pour the oil in a thin stream slowly.
15. 15. Keep the immersion blender running continuously.
16. 16. Continue blending until a thick mass forms.
17. 17. Season the sauce generously with salt, pepper, and lemon juice.
18. 18. Fold in two-thirds of the Parmesan cheese.
19. 19. Toss the salad with the dressing in a bowl.
20. 20. Serve the salad with croutons, Parmesan, and parsley.

Nutrition per serving

• kcal: 542
• Protein: 19 g · Fett/Fat: 38 g · Carbs: 32 g