Update caesar salad recipe to new format

2019-02-10 21:38:11 -07:00
parent a05d29669e
commit f1f33e7c14
3 changed files with 40 additions and 67 deletions
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-<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Caesar Salad</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>6 tbsp</td><td>olive oil</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1 tsp</td><td>anchovy paste</td></tr><tr><td>5 tsp</td><td>garlic (minced)</td></tr><tr><td>2 tsp</td><td>lemon juice</td></tr><tr><td>2 heads</td><td>romaine lettuce</td></tr><tr><td>⅓ cup</td><td>parmesan cheese</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until 
-smooth and evenly mixed.</td><td>3 min</td></tr><tr><td>2</td><td>Place the dressing the refrigerator to chill.</td><td>30 min</td></tr><tr><td>3</td><td>Roll the bowl around on its sides to spread the dressing evenly across the inner surface.</td><td>1 min</td></tr><tr><td>4</td><td>Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.</td><td>3 min</td></tr><tr><td>5</td><td>Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.</td><td>1 min</td></tr><tr><td>6</td><td>Sprinkle the cheese over the salad.</td><td>1 min</td></tr></table></section></body></html>
+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Caesar Salad</h1><div class="timing">prep 9 min,&nbsp;cook 30 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 4</div><div class="description">This traditional favorite salad recipe has been adjusted to fit the tastes of my family who tend to like a lot more garlic than most people.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">5 tsp</div><div class="item">garlic (minced)</div></li><li><div class="amount">2 tsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 tsp</div><div class="item">anchovy paste</div></li><li><div class="amount">1 </div><div class="item">egg</div></li></ul></div><div class="detail">Combine the egg, lemon juice, anchovy paste, and garlic in a large bowl and whisk vigorously until all the ingredients are completely mixed.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">6 tbsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">Add the olive oil a little at a time, whisking just enough to mix, but still avoiding trapping a lot of air in the process.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">2 heads</div><div class="item">romaine lettuce</div></li></ul></div><div class="detail">Chop the romaine into bite-sized pieces. Roll the dressing around in the bowl until it coats  the sides, and then drop in the lettuce. Toss until the dressing has been fully mixed.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">parmesean (freshly grated)</div></li></ul></div><div class="detail">Sprinkle the parmesean cheese over the salad. If so desired, chill in the refrigerator for 30 minutes before serving.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>