The basis of the classic Caesar salad dressing is olive oil - if it is good, 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 being on the Mediterranean coast in the middle of winter.
In principle, olives alone are already enough to radically change the usual taste of this salad, but I still advise you to add baked peppers to it - the result will be absolutely amazing!
Well that's all, now you almost know how to make Caesar salad with olives. It remains only to study step by step photos - and go!:)
Appointment: For lunch / For dinner / For an afternoon snack / For a banquet table / Birthday / Gala lunch / Romantic dinner
Main Ingredient: Vegetables / Lettuce / Olives / Herbs
Dish: Salads / Caesar Salad
- Leaf lettuce - 100 grams
- Baton - 0.5 Pieces
- Parmesan - 50 Grams
- Olive oil - 2/3 Cup
- Olives - 20 Pieces
- Eggs - 2 Pieces
- Lemon - 0.5 Pieces
- Sweet mustard - 1 Teaspoon
- Garlic - 1 Clove
- Salt - To taste
- Ground black pepper - To taste
- Sweet pepper - 1-2 Pieces (optional)
How to cook "Caesar salad with olives"
Cut off the crust from the loaf, and cut the crumb into cubes or slices. Place on a baking sheet, drizzle with olive oil. Bake in the oven for 7-10 minutes - until golden brown.
Separate the yolks from the whites. If you are afraid of salmonella, heat the yolks in a water bath or dip the eggs in boiling water for 1 minute.
Squeeze out the lemon.
Peel and grind the garlic with salt and pepper. Add mustard, lemon juice and eggs. Beat well. Without stopping whipping the sauce, gradually add the oil.
Open the olives.
Wash, dry and pick lettuce leaves with your hands - no need to grind, small leaves can generally be left intact.
Pour the sauce over the salad and stir gently. Place croutons and olives on the lettuce leaves. Drizzle with the rest of the sauce. Sprinkle with grated Parmesan. Caesar salad with olives is ready!