Caesar Salad

Ingredients for 3 servings:

• 250 g lettuce (romaine lettuce)
• 50 g white bread (for croutons)
• 50 g Parmesan, fresh, shaved
• 20 g butter
• Garlic
• 1 egg(s)
• 5 tbsp olive oil
• ½ tbsp lemon juice, freshly squeezed
• Worcestershire sauce
• Salt
• Pepper, freshly ground
• anchovy fillet(s) if required
• possibly vinegar (red wine vinegar) if required
• possibly garlic if needed
• possibly mustard if required

Instructions

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

Caesar Salad according to the original recipe

For the dressing (original), boil the egg for 1 minute. Then peel it and put the yolk in a salad bowl; you don’t need the egg white. Whisk the egg yolk with olive oil, freshly squeezed lemon juice, Worcestershire sauce, salt, and pepper to make a creamy dressing. Tip: You could also add crushed anchovy fillets, a little red wine vinegar, garlic, and mustard if desired. For the croutons, heat the butter with a little garlic in a non-stick pan. Cut the white bread into cubes and toast them. Wash the romaine lettuce and tear it into bite-sized pieces, then toss it with the dressing. Then either leave it in the bowl or arrange it on plates and serve sprinkled with croutons and shaved Parmesan. Tip: You can also add various things to the salad, but this will no longer be the original, such as halved cocktail tomatoes, a little corn, avocados, shrimp, or grilled turkey or chicken breast strips.