Pepper salad
Description
The salad is quick and easy to prepare. Isn't this a perfect twist on the classic "Caesar"? I've always felt that the traditional version of this salad was missing just such a light, subtle sweetness to balance the tangy flavor of Parmesan. That's why, having tried this recipe for Caesar salad with peppers once, I keep coming back to it again and again. By the way, the tomatoes listed in the ingredients are by no means the only addition you can make—adding a handful of olives and some extra cheese would fit right in! Even if the result ends up somewhere between a Caesar and a Greek salad, the main thing is that it tastes delicious and leaves you feeling satisfied. The salad is ready to serve.
Instructions
- 1
Step 1
First, you need to prepare the croutons—they must cool down properly so the salad leaves don't get "cooked." To do this, cut the crust off the loaf, and if the crumb is soft, tear it by hand into small pieces. Yesterday's loaf is, of course, easier to slice. Arrange the bread pieces on a baking sheet, spray with oil, and bake in the oven until golden brown.
- 2
Step 2
Squeeze the juice from the lemon.
- 3
Step 3
Separate the yolks from the whites. If you are unsure about the safety of the eggs, warm the yolks over a water bath or use quail eggs.
- 4
Step 4
Peel the garlic and crush it in a mortar with salt and pepper. While whisking the sauce with a whisk or mixer at low speed, add mustard, lemon juice, and eggs. Continue whisking and gradually incorporate the oil into the sauce.
- 5
Step 5
We wash the pepper, remove the seeds, and cut it into cubes.
- 6
Step 6
We will also thoroughly wash the salad, dry it (this is essential!) and tear it by hand.
- 7
Step 7
Pour the salad leaves with sauce and gently mix.
- 8
Step 8
Place croutons and pieces of pepper on the salad. Pour the remaining sauce over it and sprinkle with grated Parmesan. Garnish with tomato slices when serving. The salad is ready.