Caesar Salad

Ingredients for 2 servings:

• 2 slices of white bread
• 2 tbsp butter
• 4 cloves garlic
• 1 romaine lettuce heart(s)
• 3 anchovy fillets in oil
• 1 egg yolk
• 1 tsp lemon juice, fresh
• 50 ml olive oil, good
• 1 tsp Dijon mustard
• 1 dashes Worcestershire sauce (preferably Lea & Perrins)
• 1 dashes Tabasco, e.g. B. Tabasco Original or Frank’s Red Hot
• 1 cup Parmesan cheese, freshly grated
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

authentic recipe, without store-bought mayonnaise

Croutons: First, make the croutons. These take the longest and can be kept warm in the oven if the rest needs longer. Remove the crust from the white bread and then cut into small, bite-sized cubes. Peel and halve the three largest of the four garlic cloves. Heat the butter in a non-stick pan over medium heat. Add the white bread and garlic to the pan and sprinkle with salt to taste. Reduce the heat to medium-low, stirring frequently until the croutons are golden brown. Remove and discard the garlic before serving. Salad: Remove any browned or wilted outer leaves from the romaine lettuce. Trim and discard the stem. Cut the lettuce into 2 cm wide strips parallel to the cut used to remove the stem. This will give you even pieces. Wash and spin the lettuce. Caesar dressing: Press the remaining smallest garlic clove through a press into a mixing bowl or make a paste with the back of a knife and a pinch of salt. Chop the anchovy fillets until you have more or less a paste. Add them to the garlic in the bowl. Add the egg yolk and lemon juice and whisk everything together. Add the olive oil and continue whisking until you have a smooth emulsion. Add the Dijon mustard, Worcestershire sauce, hot sauce, and a grind of pepper and whisk everything together again. To serve: Mix the dressing with the salad. Reserve some Parmesan for garnish and toss the rest with the salad. Divide the finished Caesar salad among the dishes and top with the croutons. (Important: When serving, only sprinkle the croutons over the salad and do not mix them with it. Otherwise, they will become moist and mushy.) Sprinkle the remaining Parmesan over the salad and grind a little more pepper over it.