Salade C\u00e9sar<\/h3>\n \n \n <\/i>\n Niveau:<\/span>\n Facile<\/span>\n <\/div>\n <\/div>\n \n <\/i>\n Imprimer<\/span>\n <\/a>\n <\/div>\n \n Ingr\u00e9dients<\/h4>\n - <\/i> 1\/2 tasse d'Huile d'olive extra vierge, et plus pour badigeonner<\/li>
- <\/i> 4 Gousses d'ail, hach\u00e9es<\/li>
- <\/i> 1 Baguette, tranch\u00e9e finement<\/li>
- <\/i> 1\/4 tasse de Jus de citron<\/li>
- <\/i> 4 onces de Fromage parmesan<\/li>
- <\/i> 1 cuill\u00e8re \u00e0 th\u00e9 de p\u00e2te d'anchois ou 1 \u00e0 2 anchois hach\u00e9s<\/li>
- <\/i> 2 Gros oeufs<\/li>
- <\/i> 1\/4 cuill\u00e8re \u00e0 th\u00e9 de Poivre noir fra\u00eechement moulu (ou au go\u00fbt)<\/li>
- <\/i> 1\/2 cuill\u00e8re \u00e0 th\u00e9 Gros sel (ou au go\u00fbt)<\/li>
- <\/i> 4 petites t\u00eates de Laitue romaine. Feuilles externes rinc\u00e9es, essuy\u00e9es et fan\u00e9es jet\u00e9es<\/li><\/ul>\n <\/div>\n \n
Instructions<\/h4>\n
1-M\u00e9langer l'huile d'olive et l'ail :<\/strong><\/p>\nDans un tr\u00e8s grand bol, fouetter ensemble 1\/2 tasse d'huile d'olive et l'ail. Laisser reposer au moins une demi-heure.<\/p>\n
![\"\"](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/Recipes-Caesar-Salad-METHOD-01-150x150-1.webp\")
<\/p>\n
2-Pr\u00e9parez les cro\u00fbtons grill\u00e9s :<\/strong><\/p>\nPendant que l'ail repose, pr\u00e9parez les cro\u00fbtons. \u00c9talez les tranches de baguette sur une plaque \u00e0 p\u00e2tisserie. (Vous devrez peut-\u00eatre le faire par lots.)<\/p>\n
Badigeonner ou vaporiser d'huile d'olive (ou de beurre fondu). Si vous voulez des cro\u00fbtons \u00e0 l'ail, trempez un pinceau \u00e0 p\u00e2tisserie dans l'huile infus\u00e9e \u00e0 l'ail que vous avez \u00e0 l'\u00e9tape 1.<\/p>\n
Griller pendant quelques minutes jusqu'\u00e0 ce que les dessus soient l\u00e9g\u00e8rement dor\u00e9s. (Remarque : ne vous \u00e9loignez pas, ceux-ci peuvent facilement passer du brun au br\u00fbl\u00e9.) Retirez et laissez refroidir.<\/p>\n
![\"\"](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/Caesar-Salad-METHOD-02-150x150-1.webp\")
\u00a0\u00a0\u00a0 ![\"\"](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/Caesar-Salad-METHOD-03-150x150-1.webp\")
<\/p>\n
3-Faire la vinaigrette :<\/strong><\/p>\nAjouter les anchois hach\u00e9s (ou la p\u00e2te d'anchois, le cas \u00e9ch\u00e9ant) et les \u0153ufs au m\u00e9lange huile-ail. Fouetter jusqu'\u00e0 consistance cr\u00e9meuse. Ajouter sel et poivre et 1\/4 tasse de jus de citron. Fouetter la moiti\u00e9 du parmesan. Go\u00fbtez, ajoutez plus de jus de citron, salez et poivrez au go\u00fbt. Le citron doit donner un avantage \u00e0 la vinaigrette, mais pas la submerger.<\/p>\n
![\"\"](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/Caesar-Salad-METHOD-04-150x150-1.webp\")
<\/p>\n
4-D\u00e9chirez les morceaux de laitue romaine :<\/strong><\/p>\n\u00c0 l'aide de vos mains, arrachez des morceaux de laitue des t\u00eates de laitue romaine (ne pas utiliser de couteau pour couper). Ajouter \u00e0 la vinaigrette et remuer jusqu'\u00e0 ce qu'il soit enrob\u00e9. Ajouter le reste du parmesan et m\u00e9langer.<\/p>\n
![\"\"](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/Caesar-Salad-METHOD-05-150x150-1.webp\")
<\/p>\n
5-M\u00e9langez et servez :<\/strong><\/p>\nHacher grossi\u00e8rement le pain grill\u00e9 en cro\u00fbtons et ajouter \u00e0 la salade. Badigeonnez \u00e9galement les miettes de hachage du pain. M\u00e9langez et servez imm\u00e9diatement.<\/p>\n
![\"\"](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/Caesar-Salad-METHOD-06-150x150-1.webp\")
\u00a0\u00a0 ![\"\"](\"https:\/\/recettesquebec.org\/wp-content\/uploads\/2023\/08\/Caesar-Salad-METHOD-07-150x150-1.webp\")
<\/p>\n\n <\/div>\n <\/div>
You need to login<\/a> or register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":"Caesar salad is a popular and classic dish that is often served as an appetizer or a main course in many restaurants and homes around the world. It is named after its creator, Caesar Cardini, an Italian-American chef. Caesar salad typically consists of romaine lettuce leaves, croutons, Parmesan cheese, Caesar dressing, and sometimes additional ingredients […]<\/p>","protected":false},"author":3,"featured_media":284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"3","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"80","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Caesar Salad","food_recipe_description":"Caesar salad is a popular and classic dish that is often served as an appetizer or a main course in many restaurants and homes around the world. It is named after its creator, Caesar Cardini, an Italian-American chef. Caesar salad typically consists of romaine lettuce leaves, croutons, Parmesan cheese, Caesar dressing, and sometimes additional ingredients such as bacon, anchovies, or grilled chicken.","food_recipe_serve":"","food_recipe_time":"","food_recipe_prep":"30","food_recipe_level":"Easy","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"4","food_recipe_calories":"709","enable_print_recipe":"1","ingredient":[{"item":"1\/2 cup Extra virgin olive oil, plus more for brushing"},{"item":"4 Clove garlic, minced"},{"item":"1 Baguette, thinly sliced"},{"item":"1\/4 cup Lemon juice"},{"item":"4 oz Parmesan cheese"},{"item":"1 teaspoon Anchovy paste or 1 to 2 anchovies, minced"},{"item":"2 Large eggs"},{"item":"1\/4 teaspoon freshly Ground black pepper (or to taste)"},{"item":"1\/2 teaspoon Kosher salt (or to taste)"},{"item":"4 small Romaine letuce heads. Rinsed, patted dry, wilted outer leaves discarded"}],"instruction":"1-Combine the olive oil and garlic:<\/strong>\r\n\r\nIn a very large bowl, whisk together 1\/2 cup olive oil and garlic. Let sit for at least half an hour.\r\n\r\n\r\n\r\n2-Make the toasted croutons:<\/strong>\r\n\r\nWhile the garlic is sitting, make the croutons. Spread the baguette slices out on a baking sheet. (You may need to do in batches.)\r\n\r\nBrush or spray with olive oil (or melted butter). If you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in Step 1.\r\n\r\nBroil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.\r\n\r\n \u00a0\u00a0\u00a0 \r\n\r\n3-Make the dressing:<\/strong>\r\n\r\nAdd minced anchovies (or anchovy paste, if using) and eggs to the oil-garlic mixture. Whisk until creamy. Add salt and pepper and 1\/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice, salt and pepper to taste. The lemon should give an edge to the dressing, but not overwhelm it.\r\n\r\n\r\n\r\n4-Tear off the chunks of romaine lettuce:<\/strong>\r\n\r\nUsing your hands, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut). Add to the dressing and toss until coated. Add the rest of the Parmesan cheese, and toss.\r\n\r\n\r\n\r\n5-Combine and serve:<\/strong>\r\n\r\nCoarsely chop the toasted bread into croutons and add to the salad. Brush in any crumbs from chopping the bread, too. Toss and serve immediately.\r\n\r\n \u00a0\u00a0 ","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,80,42],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-salads","category-sauces-and-dressings"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=282"}],"version-history":[{"count":2,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282\/revisions"}],"predecessor-version":[{"id":285,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282\/revisions\/285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/284"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Ingr\u00e9dients<\/h4>\n - <\/i> 1\/2 tasse d'Huile d'olive extra vierge, et plus pour badigeonner<\/li>
- <\/i> 4 Gousses d'ail, hach\u00e9es<\/li>
- <\/i> 1 Baguette, tranch\u00e9e finement<\/li>
- <\/i> 1\/4 tasse de Jus de citron<\/li>
- <\/i> 4 onces de Fromage parmesan<\/li>
- <\/i> 1 cuill\u00e8re \u00e0 th\u00e9 de p\u00e2te d'anchois ou 1 \u00e0 2 anchois hach\u00e9s<\/li>
- <\/i> 2 Gros oeufs<\/li>
- <\/i> 1\/4 cuill\u00e8re \u00e0 th\u00e9 de Poivre noir fra\u00eechement moulu (ou au go\u00fbt)<\/li>
- <\/i> 1\/2 cuill\u00e8re \u00e0 th\u00e9 Gros sel (ou au go\u00fbt)<\/li>
- <\/i> 4 petites t\u00eates de Laitue romaine. Feuilles externes rinc\u00e9es, essuy\u00e9es et fan\u00e9es jet\u00e9es<\/li><\/ul>\n <\/div>\n \n
Instructions<\/h4>\n
1-M\u00e9langer l'huile d'olive et l'ail :<\/strong><\/p>\nDans un tr\u00e8s grand bol, fouetter ensemble 1\/2 tasse d'huile d'olive et l'ail. Laisser reposer au moins une demi-heure.<\/p>\n
<\/p>\n
2-Pr\u00e9parez les cro\u00fbtons grill\u00e9s :<\/strong><\/p>\nPendant que l'ail repose, pr\u00e9parez les cro\u00fbtons. \u00c9talez les tranches de baguette sur une plaque \u00e0 p\u00e2tisserie. (Vous devrez peut-\u00eatre le faire par lots.)<\/p>\n
Badigeonner ou vaporiser d'huile d'olive (ou de beurre fondu). Si vous voulez des cro\u00fbtons \u00e0 l'ail, trempez un pinceau \u00e0 p\u00e2tisserie dans l'huile infus\u00e9e \u00e0 l'ail que vous avez \u00e0 l'\u00e9tape 1.<\/p>\n
Griller pendant quelques minutes jusqu'\u00e0 ce que les dessus soient l\u00e9g\u00e8rement dor\u00e9s. (Remarque : ne vous \u00e9loignez pas, ceux-ci peuvent facilement passer du brun au br\u00fbl\u00e9.) Retirez et laissez refroidir.<\/p>\n
\u00a0\u00a0\u00a0 <\/p>\n
3-Faire la vinaigrette :<\/strong><\/p>\nAjouter les anchois hach\u00e9s (ou la p\u00e2te d'anchois, le cas \u00e9ch\u00e9ant) et les \u0153ufs au m\u00e9lange huile-ail. Fouetter jusqu'\u00e0 consistance cr\u00e9meuse. Ajouter sel et poivre et 1\/4 tasse de jus de citron. Fouetter la moiti\u00e9 du parmesan. Go\u00fbtez, ajoutez plus de jus de citron, salez et poivrez au go\u00fbt. Le citron doit donner un avantage \u00e0 la vinaigrette, mais pas la submerger.<\/p>\n
<\/p>\n
4-D\u00e9chirez les morceaux de laitue romaine :<\/strong><\/p>\n\u00c0 l'aide de vos mains, arrachez des morceaux de laitue des t\u00eates de laitue romaine (ne pas utiliser de couteau pour couper). Ajouter \u00e0 la vinaigrette et remuer jusqu'\u00e0 ce qu'il soit enrob\u00e9. Ajouter le reste du parmesan et m\u00e9langer.<\/p>\n
<\/p>\n
5-M\u00e9langez et servez :<\/strong><\/p>\nHacher grossi\u00e8rement le pain grill\u00e9 en cro\u00fbtons et ajouter \u00e0 la salade. Badigeonnez \u00e9galement les miettes de hachage du pain. M\u00e9langez et servez imm\u00e9diatement.<\/p>\n
\u00a0\u00a0 <\/p>\n\n <\/div>\n <\/div>
You need to login<\/a> or register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":"Caesar salad is a popular and classic dish that is often served as an appetizer or a main course in many restaurants and homes around the world. It is named after its creator, Caesar Cardini, an Italian-American chef. Caesar salad typically consists of romaine lettuce leaves, croutons, Parmesan cheese, Caesar dressing, and sometimes additional ingredients […]<\/p>","protected":false},"author":3,"featured_media":284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"3","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"80","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Caesar Salad","food_recipe_description":"Caesar salad is a popular and classic dish that is often served as an appetizer or a main course in many restaurants and homes around the world. It is named after its creator, Caesar Cardini, an Italian-American chef. Caesar salad typically consists of romaine lettuce leaves, croutons, Parmesan cheese, Caesar dressing, and sometimes additional ingredients such as bacon, anchovies, or grilled chicken.","food_recipe_serve":"","food_recipe_time":"","food_recipe_prep":"30","food_recipe_level":"Easy","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"4","food_recipe_calories":"709","enable_print_recipe":"1","ingredient":[{"item":"1\/2 cup Extra virgin olive oil, plus more for brushing"},{"item":"4 Clove garlic, minced"},{"item":"1 Baguette, thinly sliced"},{"item":"1\/4 cup Lemon juice"},{"item":"4 oz Parmesan cheese"},{"item":"1 teaspoon Anchovy paste or 1 to 2 anchovies, minced"},{"item":"2 Large eggs"},{"item":"1\/4 teaspoon freshly Ground black pepper (or to taste)"},{"item":"1\/2 teaspoon Kosher salt (or to taste)"},{"item":"4 small Romaine letuce heads. Rinsed, patted dry, wilted outer leaves discarded"}],"instruction":"1-Combine the olive oil and garlic:<\/strong>\r\n\r\nIn a very large bowl, whisk together 1\/2 cup olive oil and garlic. Let sit for at least half an hour.\r\n\r\n\r\n\r\n2-Make the toasted croutons:<\/strong>\r\n\r\nWhile the garlic is sitting, make the croutons. Spread the baguette slices out on a baking sheet. (You may need to do in batches.)\r\n\r\nBrush or spray with olive oil (or melted butter). If you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in Step 1.\r\n\r\nBroil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.\r\n\r\n \u00a0\u00a0\u00a0 \r\n\r\n3-Make the dressing:<\/strong>\r\n\r\nAdd minced anchovies (or anchovy paste, if using) and eggs to the oil-garlic mixture. Whisk until creamy. Add salt and pepper and 1\/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice, salt and pepper to taste. The lemon should give an edge to the dressing, but not overwhelm it.\r\n\r\n\r\n\r\n4-Tear off the chunks of romaine lettuce:<\/strong>\r\n\r\nUsing your hands, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut). Add to the dressing and toss until coated. Add the rest of the Parmesan cheese, and toss.\r\n\r\n\r\n\r\n5-Combine and serve:<\/strong>\r\n\r\nCoarsely chop the toasted bread into croutons and add to the salad. Brush in any crumbs from chopping the bread, too. Toss and serve immediately.\r\n\r\n \u00a0\u00a0 ","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,80,42],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-salads","category-sauces-and-dressings"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=282"}],"version-history":[{"count":2,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282\/revisions"}],"predecessor-version":[{"id":285,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282\/revisions\/285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/284"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Instructions<\/h4>\n
1-M\u00e9langer l'huile d'olive et l'ail :<\/strong><\/p>\n Dans un tr\u00e8s grand bol, fouetter ensemble 1\/2 tasse d'huile d'olive et l'ail. Laisser reposer au moins une demi-heure.<\/p>\n 2-Pr\u00e9parez les cro\u00fbtons grill\u00e9s :<\/strong><\/p>\n Pendant que l'ail repose, pr\u00e9parez les cro\u00fbtons. \u00c9talez les tranches de baguette sur une plaque \u00e0 p\u00e2tisserie. (Vous devrez peut-\u00eatre le faire par lots.)<\/p>\n Badigeonner ou vaporiser d'huile d'olive (ou de beurre fondu). Si vous voulez des cro\u00fbtons \u00e0 l'ail, trempez un pinceau \u00e0 p\u00e2tisserie dans l'huile infus\u00e9e \u00e0 l'ail que vous avez \u00e0 l'\u00e9tape 1.<\/p>\n Griller pendant quelques minutes jusqu'\u00e0 ce que les dessus soient l\u00e9g\u00e8rement dor\u00e9s. (Remarque : ne vous \u00e9loignez pas, ceux-ci peuvent facilement passer du brun au br\u00fbl\u00e9.) Retirez et laissez refroidir.<\/p>\n 3-Faire la vinaigrette :<\/strong><\/p>\n Ajouter les anchois hach\u00e9s (ou la p\u00e2te d'anchois, le cas \u00e9ch\u00e9ant) et les \u0153ufs au m\u00e9lange huile-ail. Fouetter jusqu'\u00e0 consistance cr\u00e9meuse. Ajouter sel et poivre et 1\/4 tasse de jus de citron. Fouetter la moiti\u00e9 du parmesan. Go\u00fbtez, ajoutez plus de jus de citron, salez et poivrez au go\u00fbt. Le citron doit donner un avantage \u00e0 la vinaigrette, mais pas la submerger.<\/p>\n 4-D\u00e9chirez les morceaux de laitue romaine :<\/strong><\/p>\n \u00c0 l'aide de vos mains, arrachez des morceaux de laitue des t\u00eates de laitue romaine (ne pas utiliser de couteau pour couper). Ajouter \u00e0 la vinaigrette et remuer jusqu'\u00e0 ce qu'il soit enrob\u00e9. Ajouter le reste du parmesan et m\u00e9langer.<\/p>\n 5-M\u00e9langez et servez :<\/strong><\/p>\n Hacher grossi\u00e8rement le pain grill\u00e9 en cro\u00fbtons et ajouter \u00e0 la salade. Badigeonnez \u00e9galement les miettes de hachage du pain. M\u00e9langez et servez imm\u00e9diatement.<\/p>\n You need to login<\/a> or register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":" Caesar salad is a popular and classic dish that is often served as an appetizer or a main course in many restaurants and homes around the world. It is named after its creator, Caesar Cardini, an Italian-American chef. Caesar salad typically consists of romaine lettuce leaves, croutons, Parmesan cheese, Caesar dressing, and sometimes additional ingredients […]<\/p>","protected":false},"author":3,"featured_media":284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"3","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"80","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Caesar Salad","food_recipe_description":"Caesar salad is a popular and classic dish that is often served as an appetizer or a main course in many restaurants and homes around the world. It is named after its creator, Caesar Cardini, an Italian-American chef. Caesar salad typically consists of romaine lettuce leaves, croutons, Parmesan cheese, Caesar dressing, and sometimes additional ingredients such as bacon, anchovies, or grilled chicken.","food_recipe_serve":"","food_recipe_time":"","food_recipe_prep":"30","food_recipe_level":"Easy","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"4","food_recipe_calories":"709","enable_print_recipe":"1","ingredient":[{"item":"1\/2 cup Extra virgin olive oil, plus more for brushing"},{"item":"4 Clove garlic, minced"},{"item":"1 Baguette, thinly sliced"},{"item":"1\/4 cup Lemon juice"},{"item":"4 oz Parmesan cheese"},{"item":"1 teaspoon Anchovy paste or 1 to 2 anchovies, minced"},{"item":"2 Large eggs"},{"item":"1\/4 teaspoon freshly Ground black pepper (or to taste)"},{"item":"1\/2 teaspoon Kosher salt (or to taste)"},{"item":"4 small Romaine letuce heads. Rinsed, patted dry, wilted outer leaves discarded"}],"instruction":"1-Combine the olive oil and garlic:<\/strong>\r\n\r\nIn a very large bowl, whisk together 1\/2 cup olive oil and garlic. Let sit for at least half an hour.\r\n\r\n<\/p>\n \u00a0\u00a0\u00a0 <\/p>\n<\/p>\n<\/p>\n \u00a0\u00a0 <\/p>\n\n <\/div>\n <\/div>\r\n\r\n2-Make the toasted croutons:<\/strong>\r\n\r\nWhile the garlic is sitting, make the croutons. Spread the baguette slices out on a baking sheet. (You may need to do in batches.)\r\n\r\nBrush or spray with olive oil (or melted butter). If you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in Step 1.\r\n\r\nBroil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.\r\n\r\n \u00a0\u00a0\u00a0 \r\n\r\n3-Make the dressing:<\/strong>\r\n\r\nAdd minced anchovies (or anchovy paste, if using) and eggs to the oil-garlic mixture. Whisk until creamy. Add salt and pepper and 1\/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice, salt and pepper to taste. The lemon should give an edge to the dressing, but not overwhelm it.\r\n\r\n\r\n\r\n4-Tear off the chunks of romaine lettuce:<\/strong>\r\n\r\nUsing your hands, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut). Add to the dressing and toss until coated. Add the rest of the Parmesan cheese, and toss.\r\n\r\n\r\n\r\n5-Combine and serve:<\/strong>\r\n\r\nCoarsely chop the toasted bread into croutons and add to the salad. Brush in any crumbs from chopping the bread, too. Toss and serve immediately.\r\n\r\n \u00a0\u00a0 ","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,80,42],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-salads","category-sauces-and-dressings"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=282"}],"version-history":[{"count":2,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282\/revisions"}],"predecessor-version":[{"id":285,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/282\/revisions\/285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/284"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}