Caesar salad with potatoes, salami and chitterlings
- 24 thin slices dry salami sausage
- 12 thin slices chitterlings
- 3 sucrine lettuce
- 4 new potatoes
- 3 vine tomatoes
- 1 large carrot
- 8 marinated artichoke hearts
- 2 tbsp pine nuts.
- For the sauce:
- 1 clove garlic
- 1 egg
- 2 tbsp of lemon juice
- 5 tsp of Dijon mustard
- 4 tbsp of olive oil
- 30 g Parmesan
- salt and pepper.
Level of difficulty Easy
Cost Budget Friendly
Place the garlic, raw egg, lemon juice, mustard and parmesan in the bowl of an electric blender.
Mix well then add olive oil. Blend to mix again. Place in the fridge.
Meanwhile, wash and dry the lettuce leaves.
Place the potatoes in a saucepan of cold, salted water and bring to a boil. Cook for 10 minutes and drain.
Peel the potatoes and cut them into slices.
Peel and grate the carrot.
Cut the tomatoes into quarters.
Drain the marinated artichoke hearts.
On 4 serving plates: Divide the salad leaves and then add the sliced potatoes, tomato quarters and artichoke hearts. Finish by placing the slices of dry salami sausage, slices of chitterlings (or a different kind of sausage) and the grated carrot. Sprinkle with pine nuts.
Add the sauce and serve immediately.