Wasabi flavored Caesar Salad
Ingredients (6-8 servings)
| Romaine lettuce (bite-size pieces) |
300 g |
| Trevise (Italian chicory) (2 cm pieces) |
50 g |
| Red onion (thinly sliced) |
50 g |
| Anchovy |
12 g |
| Olive oil |
30 ml |
| Lemon juice |
30 ml |
|
【A】
S&B Seasoning Mix (Wasabi Garlic Edamame) |
20 g |
|
Water |
20 ml |
|
【Poached eggs】
Eggs |
2 |
|
Hot water |
250 ml |
|
Salt |
2 g |
|
Vinegar |
7 g |
| Prawns |
250 g |
| Parmesan cheese (grated) |
30 g |
| Croutons |
As needed |
Directions
- Remove the veins from the prawns and boil them. Cool in cold water and drain. Remove the shells and tails.
Grate the Parmesan cheese.
- Cut the romaine lettuce into bite-size pieces. Cut the trevise into 2-cm pieces. Slice the red onion. Combine and put them in cold water briefly to make them crisp, then drain thoroughly.
- Combine 【A】 and mix well.
【Poached eggs】
- Boil water in a pot with a depth of 5-6 cm over high heat.
- Add salt and vinegar. Lower the heat to a simmer.
- Crack the eggs into a small bowl and slip them gently into the simmering water, allowing the egg white to wrap around the yolk.
Boil for 4-5 minutes and transfer them to cold water.
- Put the 【Poached eggs】 into a bowl and crush them using a whisk. Mix until smooth.
Add anchovy and mix while crushing. Add and mix in oil little by little.
Add lemon juice and then add 【3】 and mix.
- Put 【2】 and prawns into a large bowl, add two-thirds of 【4】 and mix well.
- Serve on a plate and garnish with the parmesan cheese and croutons. Pour the rest of 【4】 over the salad.
