Caesar Salad

Ingredients for 4 servings:

• 1 garlic clove(s)
• 1 tsp capers
• 3 anchovy fillets
• 1 tsp mustard, hot
• 1 egg yolk, raw
• ½ lemon(s), juice
• 1 tsp vinegar (red wine vinegar)
• ¾ cup oil (half sunflower, half olive oil)
• ¼ cup cream, liquid
• 2 tbsp Parmesan, fresh, finely grated
• Salt
• pepper
• 1 head of lettuce (romaine lettuce)
• Croutons, for sprinkling

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

the king of salads according to an American recipe

Finely chop the garlic clove, capers, and anchovy fillets. Add the mustard, egg yolk, lemon juice, and red wine vinegar (or other vinegar, just not balsamic), and whisk to combine. Whisk in the oil in a thin stream, followed by the cream. Season with salt and pepper, adding a squeeze of lemon or vinegar if desired. Finally, stir in the finely grated Parmesan cheese. Roughly chop the chilled romaine lettuce. If desired, garnish with some Parmesan cheese and croutons (roasted in garlic butter). In American restaurants, this salad is often served with grilled or roasted chicken breast. This portion is enough for two. The sauce keeps well in the refrigerator for two days.