Caesar salad with sturgeon in olive oil
- Starter or second course
- Russian Sturgeon in Olive Oil - 2 jars
- Waldemarro Leonetti
A salad like you’ve never seen before! A unique, fresh, mouthwatering, healthy and easy-to-make dish made exquisite by Oscietra sturgeon filets and an irresistible mustard mayonnaise.
- 2 jars Oscietra sturgeon in oil
- 1 romaine lettuce
- 5-6 slices of bread (baguette type)
- Parmesan cheese flakes as needed
- Olive oil as needed
For the mustard mayonnaise
- 1 egg
- 1 teaspoon vinegar
- 1 teaspoon mustard
- 250 ml seed oil
- Salt as needed
Slice the bread and then cut it into cubes. Brown them on a hot griddle. As soon as they start to get crispy, drizzle with a little oil so that they brown evenly and keep them aside.
Crack the egg into a mug and add the vinegar. Pour in the mustard as well and then add salt.
Whisk quickly with a fork, and when the mixture becomes smooth let it sit for about 20 seconds.
Using an immersion blender, mix the whole and at the same time incorporate the seed oil in a trickle until it reaches the desired consistency.
Remove the outer, damaged leaves of the lettuce, then remove the base and peel off the innermost leaves. Rinse under running water and dry thoroughly.
Chop the lettuce and place it in a large bowl (or in 4 single-serving bowls).
Plate by garnishing the portions with the sturgeon in evo oil, parmesan shavings, croutons, and mustard mayonnaise as desired.