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Caesar Salad with Oka
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-cesar-fromage-oka-4227.jpg
PT20M
PT16M
PT36M
Preheat oven to 375°F (190°C).Pour oil in a small saucepan, add garlic and heat 5 minutes without letting the oil smoke or the garlic burn. Remove garlic. Reserve oil.Cut crust from bread slices, then dice them. Place diced bread in garlic flavoured oil and let them soak it up. Place them on a pastry sheet and toast them in a preheated oven about 10 minutes, or until crispy.To make dressing, plunge egg in boiling water for 1 minute, then break it in a bowl and, using a teaspoon, remove uncooked white. To egg yolk, add mustard, Worcestershire sauce, lemon juice, olive oil, salt and pepper, then whisk vigorously.Rub 1/2 of a garlic clove over the inside of a salad bowl. Wash and dry lettuce leaves carefully, then shred into the salad bowl.Add diced Providence Oka, croutons and dressing, toss and serve right away.
4
Féd. producteurs de lait du Québec
5
1
5
5
3 Tbsp. (45 ml) extra virgin olive oil
2 large garlic cloves, cut in two
4 whole grain bread
2 small heads of romaine lettuce
2 oz (60 g) Oka, diced
dressing:
1 eggs
2 Tbsp. (30 ml) Dijon mustard
1 Tbsp. (5 ml) Worcestershire sauce
juice of 1/2 lemon
4 Tbsp. (60 ml) extra virgin olive oil
salt and freshly ground black pepper
Caesar Salad with Oka
4
servings
0:20
Preparation
0:16
COOKING
0:36
TOTAL TIME
Ingredients
-
3 Tbsp.
(45 ml)extra virgin olive oil
-
2
large garlic cloves, cut in two
-
4
whole grain bread
-
2
small heads of romaine lettuce
-
2 oz
(60 g)Oka, diced
-
dressing:
-
1
eggs
-
2 Tbsp.
(30 ml)Dijon mustard
-
1 Tbsp.
(5 ml)Worcestershire sauce
-
juice of 1/2 lemon
-
4 Tbsp.
(60 ml)extra virgin olive oil
-
salt and freshly ground black pepper
Preparation
Preheat oven to 375°F (190°C).
Pour oil in a small saucepan, add garlic and heat 5 minutes without letting the oil smoke or the garlic burn. Remove garlic. Reserve oil.
Cut crust from bread slices, then dice them. Place diced bread in garlic flavoured oil and let them soak it up. Place them on a pastry sheet and toast them in a preheated oven about 10 minutes, or until crispy.
To make dressing, plunge egg in boiling water for 1 minute, then break it in a bowl and, using a teaspoon, remove uncooked white. To egg yolk, add mustard, Worcestershire sauce, lemon juice, olive oil, salt and pepper, then whisk vigorously.
Rub 1/2 of a garlic clove over the inside of a salad bowl. Wash and dry lettuce leaves carefully, then shred into the salad bowl.
Add diced Providence Oka, croutons and dressing, toss and serve right away.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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