Caesar Salad

Ingredients for 4 servings:

• 1 small can of anchovy fillet(s)
• 1 lemon(s)
• 4 large garlic cloves
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard (Dijon mustard)
• 60 ml vinegar (red wine vinegar)
• 250 ml olive oil
• Parmesan
• ½ baguette(s), cut into cubes, from the previous day
• 1 head of lettuce (romaine lettuce, optionally lettuce or iceberg lettuce)
• n. B. Chicken breast, cooked, cut into strips

Instructions

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

Recipe from the USA, strong in taste

Place the anchovies (you may want to reserve some for garnish), the juice of one lemon, three crushed garlic cloves, Worcestershire sauce, and mustard in a blender and blend until well blended. Slowly add the blender and add the red wine vinegar. Add the oil drop by drop, then in a thin stream, for about 200 ml. Mix the dressing with 1 tablespoon of freshly grated Parmesan cheese. Mix about 50 ml of olive oil with 1 crushed garlic clove and drizzle over the baguette cubes. Bake in the oven at 180°C for 15-20 minutes until crispy. Meanwhile, wash the lettuce and tear it into small pieces. Toss the lettuce with the croutons and drizzle with the dressing, but only right before serving, otherwise the croutons will soften. Sprinkle with Parmesan cheese. If you like, you can top with chicken breast strips or anchovy fillets. I’ve eaten countless variations of Caesar salad in the USA. I like this recipe best because it has a strong flavor thanks to the anchovies, lots of garlic, and the cheese in the dressing. If you like anchovies, you should definitely add them to your salad.