- 乳化凯撒沙拉酱
在一个小碗里，将切碎的凤尾鱼、压碎的蒜瓣、蛋黄、第戎芥末和柠檬汁搅拌均匀。一边不停搅拌，一边缓缓倒入橄榄油，直至混合物变得浓稠、颜色变浅且呈乳状。这种乳状液是沙拉的灵魂，它能为生菜提供一层浓郁鲜美的外衣。.
- 准备爽脆的蔬菜和面包丁
将罗马生菜叶洗净并彻底擦干；任何水分都会影响酱汁的附着力。将生菜叶撕成或切成一口大小的块状。将生菜放入一个大而冰镇的碗中，加入一把蒜香面包丁拌匀。面包丁的酥脆口感与柔滑的酱汁形成必要的层次感。.
- 最后的掷硬币和剃须
将沙拉酱淋在生菜和面包丁上，轻轻拌匀，确保每片叶子都均匀裹上酱汁。在沙拉上撒上大片薄薄的优质帕玛森芝士碎，再撒上一些现磨黑胡椒。趁热享用，以保持罗马生菜的爽脆口感和面包丁的酥脆。.
- 卡路里：350 千卡%17%
- 蛋白质：10 g%20%
- 碳水化合物：12 g%5%
- 糖：2 g%2%
- 盐：0.8 g%13%
- 活力：1465 千焦%17%
- 胖的：30 g%43%
The Caesar Salad is a culinary legend, famously created not in Italy, but in Tijuana, Mexico, in 1924 by Italian immigrant Caesar Cardini. During a Fourth of July rush, Cardini threw together the remaining ingredients in his kitchen to create a tableside spectacle. Its cultural significance lies in the balance of the “five tastes”: the saltiness of anchovies and Parmesan, the acidity of lemon, the bitterness of romaine, the umami of the dressing, and the sweetness of the garlic. A true Caesar is defined by its crispness and the emulsified, creamy dressing that coats every leaf.
