Caesar salad with Le Rizzoline and marinated onions
- Ingredients 4
- Difficulty Easy
- Ready in 31 minutes
Ingredients
- 2 Le Rizzoline Confezioni del Canale di Sicilia
- 1 Head of lettuce
- 4 Slices of homemade bread
- 1 Garlic clove
- to taste Extra virgin olive oil
- 2 Red onions (small
- 1 Spoonful of apple (or white wine) vinegar
- 40 ml Extra virgin olive oil
- to taste Halls
- 1 Spoonful of mustard
- 1 Spoonful of Worcestershire sauce
- 1 Teaspoon extra virgin olive oil
- to taste Lemon peel
- to taste Thyme
Process
How to make : Caesar salad with Le Rizzoline and marinated onions- Cut the red onions in half and then into thin slices.
- Soak them in cold water with a little vinegar and let them sit for at least 1 hour, changing the water occasionally to make them more digestible.
- Drain and squeeze the onions well, then transfer them to a glass jar.
- Add a pinch of salt.
- In a bowl combine extra virgin olive oil, honey and vinegar, mixing vigorously with a fork.
- Pour the dressing over the onions, close the jar, and shake well.
- Allow to marinate in the refrigerator for at least 10 to 12 hours.
- Cut the homemade bread into cubes.
- Heat a frying pan with a drizzle of oil and, if desired, a clove of garlic.
- Brown the bread cubes until golden brown and crispy.
- Separate the lettuce leaves, wash them thoroughly and dry them well with a clean tea towel or salad spinner.
- Cut the lettuce into strips and transfer to a large bowl.
- Add the bread croutons, Grana Padano cheese flakes, marinated onions, and Le Rizzoline del Canale di Sicilia cut into pieces and slightly drained.
- Prepare the sauce by combining mayonnaise, mustard, Worcestershire sauce, extra virgin olive oil, lemon zest, a pinch of salt and a few thyme leaves in a bowl.
- Dress the salad with half the dressing and gently mix all the ingredients together.
- Distribute to plates and top with the remaining sauce and a few more Rizzolina.
Caesar salad with Le Rizzoline and marinated onions is ready to serve.
NB: 10 to 12 hours are required for marinating.
This recipe was created for us by Isabel De Simone @piovono.ricette in collaboration with GialloZafferano.
