Ensalada César Recipe
Baby gem, Marcona almonds, white anchovies, Manchego cheese
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Wash the Lettuce
Wash the baby gem lettuce heads under cold water to remove any dirt or impurities. Shake off excess water and pat dry with a paper towel.
- 2
Prepare the Lettuce
Cut the baby gem lettuce heads in half lengthwise and place them on a serving platter or individual plates.
Toppings Assembly
- 3
Add Marcona Almonds
Roughly chop the Marcona almonds and sprinkle them evenly over the lettuce.
- 4
Add White Anchovies
Layer the white anchovies on top of the lettuce and almonds.
- 5
Add Manchego Cheese
Using a vegetable peeler or cheese grater, shave the Manchego cheese over the salad to create thin slices.
Dressing Preparation
- 6
Make the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic until well combined.
- 7
Season the Dressing
Season the dressing with salt and black pepper to taste. Adjust the acidity with more lemon juice if desired.
Final Assembly
- 8
Dress the Salad
Drizzle the dressing over the prepared salad just before serving. Toss gently to combine all ingredients.
- 9
Serve the Salad
Serve immediately and enjoy your delicious Ensalada César!
