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Grilled salmon with salad from the embers
by Simon Balissat
"Caesar salad" from the grill (that's right, from the grill)
22.7.2020
Translation: machine translated
I always serve my salad next to the barbecue. Chef Stefan grills the salad in this recipe. And the grilled Caesar salad is damn tasty.
What does a restaurant do during a lockdown? Create barbecue recipes, shoot a video and sell the ingredients in the restaurant as a box. At least that's what Stefan Kraus and the team at the Rüsterei in Zurich thought. This is what they came up with:
"If we can't travel, let's bring our holiday dreams to the grill" was the motto of the video. The result is poetic and elaborately produced. But can I cook the recipes? I tried it out together with Stefan and talked to him about his job, cooking and God and the world. You can find the video above the title.
The recipe
Ingredients
3 baby lettuce
4 bacon slices (not too thin)
1 ciabatta
4 tbsp mayonnaise
1 small clove of garlic
1 dash of white balsamic vinegar
1 pc. Parmesan
4 anchovy fillets (can also be omitted)
Salt and black pepper
Grilled baby lettuce, grilled bacon, grilled bread, anchovies, Caesar dressing
- Preheat the charcoal grill
- Mix the mayonnaise, garlic, white balsamic vinegar
and grated Parmesan cheese to make a Caesar dressing
- Cut the bread and bacon into thin slices
- Cut the baby lettuce in half, brush the cut surface with olive oil
and season
- Grill the baby lettuce until it has taken on colour - add the bacon
and bread on the grill too
-Serve the lettuce with dressing, bacon, toasted bread, sliced
Parmesan cheese and anchovies
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Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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