John Myers
Caesar Salad
The perfect caesar salad recipe with a picture and simple step-by-step instructions.
- 4 piece Romaine lettuce
- 2 piece Garlic cloves
- 4 piece Anchovy fillets
- 2 piece Chicken egg
- 7 tbsp Olive oil
- 3 tbsp Sunflower oil
- 2 tsp Dark balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp Lemon juice
- 1 tsp Worcestershire outside
- 6 Discs Baguette
- 1 tbsp Butter
- 3 tbsp Parmesan
- 0,5 tsp Sea-Salt
- For this fabulous salad, which is extremely popular in America, the first thing you have to do is wash it thoroughly and spin dry or shake it. It is important that the salad is not too wet, otherwise the dressing will not stick to the salad later.
- We cut the baguette into bite-sized pieces and toast it in a pan with the butter until it is golden brown. Season with a little sea salt and set aside.
- We need a large bowl for the dressing. We peel the garlic and finely chop it together with the anchovies and put both in a mortar together with a pinch of sea salt. Then we grind everything in the mortar until we have an anchovy and garlic paste. We add these to the bowl along with the Dijon mustard, Worcestershire sauce, lemon juice (from a fresh lemon), balsamic vinegar and the freshly grated Parmesan.
- We separate the eggs and put the yolks in the bowl as well. We have no use for the protein.
- Now start to stir the mixture evenly with a whisk or fork and keep adding a little olive oil until all of the olive oil is in the dressing. If you taste the dressing again, it should now be wonderfully creamy and delicious.
- Cut or break the salad into bite-sized pieces and add them to the dressing along with the roasted baguette and mix everything together well. When the salad is evenly moistened with the dressing, you can arrange it on a plate. Finally, use a grater to grate a few strips of Parmesan over each salad and season with a little freshly ground black pepper.
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