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Carrie Solomon's Winter Vegetable Caesar Salad Recipe

2020-10-16T15:01:17.519Z


THE CHEF'S EASY RECIPE - Every week, a great cook or pastry chef gives us the secrets of a comforting recipe. Today, the famous American salad by the chef who has just published Do not throw more: the art of accommodating leftovers at La Martinière.


“Born in Michigan, I arrived in Paris 18 years ago, and have never left.

I have loved the Caesar salad since I was little, although I admit I was a little scared when I discovered the presence of anchovies in the sauce ... I have very fond memories of a restaurant where we were were making as a family, for birthdays, which mixed salad in the dining room in front of customers, a real theatrical moment!

The Caesar salad offer has improved in recent years in Parisian restaurants.

But the sauce must absolutely be homemade.

I always ask if this is the case before ordering it!

It is a recipe that I modify according to the seasons, because it is not easy to find a good Roman, local, all year round in France.

I try to do with what I have on hand in terms of greenery.

Winter vegetables, crunchy, lend themselves well: broccoli, watercress, endive, finely chopped fennel, white cabbage, kale ... A version with the latter

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Source: lefigaro

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