Olive salad
Description
The salad is quick and easy to prepare. The base of the classic "Caesar" salad dressing is olive oil—if it's good quality, its delicate aroma will be felt in the finished dish like a breath of warm spring wind. And if you add olives to the salad, it's like suddenly finding yourself on a Mediterranean coast in the middle of winter. In fact, olives alone are enough to completely transform the familiar taste of this salad, but I still recommend adding roasted peppers as well—the result will be absolutely amazing! Well, that's it—now you almost know everything. The salad is ready to serve.
Instructions
- 1
Step 1
Remove the crust from the baguette and cut the crumb into cubes or slices. Place on a baking sheet, spray with olive oil. Bake in the oven for 7-10 minutes until golden brown.
- 2
Step 2
Separate the yolks from the whites. If you're concerned about salmonella, warm the yolks over a water bath or place the eggs in boiling water for 1 minute.
- 3
Step 3
Squeeze the lemon.
- 4
Step 4
Peel the garlic and mash it with salt and pepper. Add mustard, lemon juice, and eggs. Beat well. Without stopping, gradually whisk in the oil.
- 5
Step 5
Open the olives.
- 6
Step 6
Wash the lettuce leaves, dry them, and tear them by hand—no need to chop finely; small leaves can be left whole.
- 7
Step 7
Pour the salad with the sauce and gently mix. Place croutons and olives on the salad leaves. Drizzle with the remaining sauce. Sprinkle with grated Parmesan. Caesar salad with olives is ready!