Caesar Salad

Ingredients for 4 servings:

• 1 salad (romaine lettuce)
• 1 egg yolk
• ½ lemon(s)
• 20 ml vinegar (sherry vinegar, 20-30 ml)
• 1 tbsp capers, chopped
• 3 anchovy fillets
• 150 ml oil (peanut oil)
• some oil (nut oil)
• 60 ml chicken broth
• 3 tbsp Parmesan, freshly grated
• 2 slices of white bread
• salt and pepper
• 1 tbsp mustard

Instructions

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

In a large bowl, whisk the egg yolk with the mustard, vinegar, salt, and pepper. Then add the capers and pureed anchovy fillets. Whisk until smooth. Slowly add the oil. The sauce should thicken, but not turn into mayonnaise. Season with lemon juice, add the grated Parmesan, and use the cold stock to lighten the consistency and make it more fluid. Now add the salad. Fold crispy, fresh croutons (two slices of white bread, diced and toasted in butter in a pan) into the salad and toss with the vinaigrette. Serve on plates, garnish with a few Parmesan shavings and the remaining croutons.