Cabbage salad
Description
Perfect for everyday dining. The original 1924 recipe called for romaine lettuce (also known as roman or Roman lettuce), and this particular variety is considered one of the classic ingredients of a proper "Caesar." But what exactly is this famed romaine? It's the crunchiest of all leafy greens, and young Chinese cabbage is only slightly firmer, if at all. Besides, the very history of the "Caesar" salad obliges us to work with what we have. Its creator, Caesar Cardini, caught off guard by hungry guests, used whatever ingredients were available in his kitchen to prepare the salad—so who knows what the recipe might have become if Chinese cabbage had been on hand instead of romaine? And what truly matters in a "Caesar," anyway? Exactly—the crunch of croutons and the salad base! And here, Chinese cabbage holds its own, delivering just as satisfying a crunch as romaine! :) So here's a simple recipe for Caesar salad with cabbage—may your kitchen always have the essentials needed to prepare your favorite dishes. Garnish as desired and serve.
Instructions
- 1
Step 1
First, deal with the cabbage - separate the leaves from the core and cut off the hard, tough lower part. Tear the thinner parts of the leaves by hand.
- 2
Step 2
Cut the loaf (preferably yesterday's) into pieces about 1 centimeter in size, place on a baking sheet, spray with oil, and bake in the oven until golden brown.
- 3
Step 3
Grate the Parmesan cheese on a grater.
- 4
Step 4
Separate the yolks from the whites, and if there are any safety concerns, heat them over a water bath.
- 5
Step 5
Squeeze the juice from the lemon.
- 6
Step 6
Grind garlic with salt and pepper. Add mustard and egg yolks, then beat. Add lemon juice and gradually incorporate the oil. Do not stop beating for a single minute!
- 7
Step 7
The finished sauce can be mixed with some grated Parmesan. Toss the cabbage with the sauce. Top with croutons, drizzle with the remaining sauce, and sprinkle with cheese. Serve immediately!