Petite Caesar Salad Recipe

Preparation Steps

1. 1

   Prepare Sourdough Crisps

   Preheat the oven to 350°F (175°C). Slice the sourdough bread into thin pieces and place them on a baking sheet. Bake for 10-12 minutes or until golden and crisp. Remove and let cool.

2. 2

   Make Beet Mousse

   If using raw beetroot, peel and boil until tender, then puree in a blender until smooth. For cooked beetroot, simply puree until smooth. Add a pinch of salt and refrigerate until ready to use.

3. 3

   Prepare Hard-boiled Eggs

   Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, then transfer to cold water. Peel and slice the eggs.

4. 4

   Make White Anchovy Dressing

   In a blender, combine white anchovies, olive oil, lemon juice, minced garlic, and Dijon mustard. Blend until smooth and season with salt and pepper to taste.

5. 5

   Assemble Salad

   On a plate, spread a layer of beet mousse, arrange the sourdough crisps on top, and place the sliced hard-boiled eggs. Drizzle with white anchovy dressing and top with grated Parmesan cheese.