Spinach Caesar Salad

Name: Spinach Caesar Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 fillets anchovy fillets, rinsed; 2 liters 1/2 pound baby spinach; 1 baguette, cut into 1/2-inch cubes (4 cups); 1 Tbsp Dijon mustard; 1 large egg; 2 garlic cloves, 1 minced; 2 Tbsps fresh lemon juice; 118 milliliters extra-virgin olive oil; 1 teaspoon paprika; 283 grams Parmesan cheese, 3 ounces finely grated and 7 ounces coarsely shredded; 6 servings Salt and freshly ground pepper

Need a pescatarian main course? Spinach Caesar Salad could be a super recipe to try. This recipe serves 6. One serving contains 428 calories, 21g of protein, and 32g of fat. A mixture of anchovy, salt and pepper, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a rather cheap recipe for fans of American food. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat the oven to 35

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Oven

Bring a small saucepan of water to a boil.

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Water

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Sauce Pan

Add the egg and cook for 5 minutes, until soft-boiled.

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Egg

Remove the egg with a slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white.

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Egg Yolk

Egg

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Slotted Spoon

Blender

Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With the machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream.

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Whole Garlic Cloves