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Caesar Salad

Romaine lettuce filled with sweet and sour cucumber, egg yolk, brioche croutons, sauce based on yogurt, egg white, capers, and anchovies.Topped with Parmesan cheese.

Ingredients

10gSushi vinegar
29gEgg white
1units.itemsjar of capers
120gGrape seed oil
29gyogurt (full-fat)
anchovy paste

Olive oil
Brioche
schug

Olive oil
Sushi vinegar
Cucumber

Eggs
Sunflower oil

2units.itemsBunch of chives
500mlGrape seed oil

Spicy cornichons
Parmesan cheese
romaine

Preparation

  1. Put the capers in a sieve.
  2. Gently heat the capers in the oil over low heat until they release color and develop flavor (about 10 minutes). Strain the oil.
  3. Put the yogurt, egg white, sushi vinegar, and anchovy paste to taste in a measuring cup.
  4. Add the strained oil and use a hand blender to mix everything.
  5. This will create the mayonnaise sauce.

  1. Slice the brioche.
  2. Make a mix of oil and schug.
  3. Brush the bread with this mix and bake the brioche until nicely browned in the oven or in a pan.
  4. Then cut into croutons.

  1. Scoop out the cucumber with a Parisienne scoop.
  2. Mix the hollowed cucumber with olive oil and sushi vinegar to taste.
  3. Vacuum the mixture 3 times to nicely infuse the cucumber.
  4. Store it in the liquid.

  1. Cook the eggs in their shells in a container of water using a sous-vide stick at 64°C for about 90 minutes.
  2. Rinse them with cold water and crack the shell open.
  3. Rinse the egg whites off the eggs under running water with a gentle stream and store the yolks in oil.

  1. Blanch the chives and quickly cool them in ice water.
  2. Heat the oil in the thermoblender to 70°C.
  3. Add the chives and blend for about 5 minutes.
  4. Store the oil with chives in the refrigerator for about 24 hours, then strain. Ready to use.

  1. Cut the remaining garnishes and fill the leaves with all the ingredients.