It is crunchy, it is delicious, the iconic Caesar salad could not escape Cyril Lignac. Here she is, quite simply, but presented as a chef.
Wednesday June 3, Cyril Lignac cooked us a classic bistronomy meal salad: Cesar salad. On the occasion of this fresh and fragrant recipe, viewers of its “Tous en cuisine” program were able to attend a small live dressage course. Once all the ingredients were prepared, he placed them in a large sheet of romaine. Firm and fleshy, this salad is ideal for exercise. Here it becomes both content and container. A very nice idea that we can easily reproduce to impress our guests. We can vary the pleasures by using other firm salads such as sucrine or batavia. If you like Cesar salad, discover our different recipes, including the super simple version in video by Current Cuisine. And if your salad is withered, we give you our tip to make it crisp.
Marinated beef salad, green tabbouleh with shrimp, pasta salad… The chef played variations on the side of prepared salads. Here is the list of ingredients and the chef’s advice to get started with this recipe.
THE CAESAR SALAD RECIPE
The ingredients for 4 people :
- 5 hard-boiled eggs (9 minutes of cooking) + 1 egg yolk
- 2 warm roasted chicken breasts, cut into cubes
- 2 Roman
- 1 piece of parmesan cheese + 30g grated parmesan cheese
- ½ clove of garlic
- 20g anchovy paste
- 1 tsp. wine or sherry vinegar
- 1/2 lemon juice
- 7cl of neutral oil
- 50g whole liquid cream
- a few drops of Worcestershire sauce (optional)
- Red tabasco
- 30g small fried bread croutons with 1 clove of garlic
- fine salt
- 1 board + 1 knife + 1 peeler
- 2 salad bowls + 1 whisk + 2 spoons
Find all the ingredients for the “Tous en Cuisine” week on Femmeactuelle.fr
The week had started badly, with a series of disappointments during the preparation of his exotic bouillabaisse. See rather!
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