Caesar Salad

Ingredients for 4 servings:

• 1 head of lettuce, romaine lettuce
• 3 anchovy fillets (in salt)
• 2 cloves garlic
• 1 tbsp mayonnaise for salad (50% fat)
• 2 tsp mustard (Dijon)
• 3 tbsp vinegar (white wine vinegar)
• 7 tbsp olive oil
• Salt
• pepper
• 50 g Parmesan
• 4 slices of toast

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean, wash, and spin dry the lettuce. Tear or cut the lettuce leaves into bite-sized pieces. Rinse the anchovy fillets, pat dry, and chop. Peel the garlic cloves. For the marinade, whisk together the mayonnaise, mustard, and vinegar in a small bowl until smooth. Gradually stir in 4 tablespoons of olive oil. Add the chopped anchovy fillets. Press in 1 garlic clove. Season the marinade with salt and pepper. Mix the marinade with the lettuce in a large bowl. Finely grate the Parmesan cheese and stir half of it into the lettuce. Cut the crusts off the slices of toast. Cut the bread diagonally into eighths or into small diamonds. Finely slice the remaining garlic clove. Heat 3 tablespoons of olive oil in a pan over medium heat. Fry the garlic slices until golden brown, stirring frequently. Add the toast to the garlic oil. Fry the bread for 4 minutes until golden brown, turning frequently and seasoning with salt.