Even if you don believe it, the Caesar salad is not Italian but … Mexican! However, the creator of this culinary wonder is originally from Italy and the creation of it is now the heritage of world gastronomy. As is often the case with most famous dishes, each country adds some of its creation. RECEASGRISCRIS BRINGS to you one of the most famous salads in the world in its Caribbean version: Venezuelan Caesar salad. As refreshing as the tropics! Discover how to make Venezuelan César salad, what to use the use and ingredients.
| 🚻 11 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make Venezuelan César salad: |
| FOR THE SALAD :: 1 CRIOLLA LARGE LECUGA 3 cloves of garlic 2 cups of pictures 4 small cooked eggs (optional) ½ cup of grated Parmesan cheese 2 cans of small anchovies 1 jet of oil (to brown the ribs) | For the vinaigrette :: 5 tablespoons of olive oil 4 tablespoons of vinegar or lemon juice 1 gram of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, WITHOUT COOKING, |
Ingredients to make Venezuelan César salad:
1. First of all, prepare the dressing for the Venezuelan César salad. Mix 5 tablespoons of oil, 4 of vinegar and 1/4 of teaspoon of salt. Preferably do it inside a medium bowl and mix with a globe rod, so the vinaigrette will emulsify faster. If you do not possess the balloon rod, you can use a fork or spoon, in any way the final result will be the same. Booking.
2. Prepare the lettuce for the salad, first eliminates all the outer leaves that are dark, mistreated or dry. Do it by separating sheet by sheet. Then, wash the lettuce.
Trick: lettuce you must wash it very well because it can contain harmful health bacteria.
3. Pica finely or crush the 3 garlic cloves. Booking.
4. Regarding the pictures, tostones, croutons or croûton, you have 3 options:- Computer to them.
– Acquire roasted in the supermarket and cut them in paintings.
– Make your own pictures. To do this, buy sandwich bread, cut into pieces and tuesta. You can make them fried in the pan or dry them in the oven. You choose whether natural or rubbed with garlic.
In my case I opted for option number two. Remember to reserve.
5. Place a saucepan with water to boil the eggs. Wait until the water reaches the boiling point, then lower the fire to keep the point and add the eggs. Wait between 10 and 12 minutes. A trick so that the shell does not stick is to submerge the egg in cold water. For this, prepare a container with cold water, some ice and let them rest there until they cool. Subsequently remove the shell, cut the boiled eggs into slices and reserve.
6. Add a splash of oil in a pan and fry the chopped garlic to continue with the Venezuelan César salad recipe.
7. Then, sauté the pictures. In my case I would give them little because I bought toast that I cut into paintings. So I only fry them to give them flavor and more color. In the event that you prepare the homemade picatattes with sandwich bread, tuesta until they are crispy. You will be delicious, just like those bought.
8. Cut the washed lettuce, preferably with your hands, so you prevent the leaves from oxidizing. The ideal size for Venezuelan César salad would be that of a bite.
9. Add the cheese and remove carefully to avoid mistreating lettuce. The best way would be with 2 salad utensils or two spoons of wood.
10. incorporates the rest of the ingredients and removes gently. To taste!
11. A wonderful recipe that goes around the world, adding details in each place. Here is the Caribbean version that retains its essence but with the Venezuelan touch. This Venezuelan César salad recipe is an excellent entry or companion of main dishes, however it is also a perfect dinner for many. I invite you to taste this magnificent version of the traditional César. And if you want to discover more Venezuelan recipes, don miss these ideas:- Venezuelan cocada
– Venezuelan Cachitos
