Real American Caesar Salad

Ingredients for 2 servings:

• 2 heads of romaine lettuce, small, or 1 large
• 6 slices of toast (American sandwich)
• 4 anchovy fillets
• ¾ cup mayonnaise, see recipe description
• 3 cloves garlic
• 2 tbsp, heaped Parmesan
• 1 tsp Worcestershire sauce
• 1 tsp, heaped Dijon mustard
• 1 tbsp lemon juice
• salt and pepper
• olive oil
• garlic powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rhode Island Caesar Salad

I ate this Caesar salad on the coast of Rhode Island, and it was perfect. I spent a long time trying to find the right proportions and finally found the right recipe. The cup measurement is a USA cup. I use Hellmann’s mayonnaise. If you don’t have Hellmann’s mayo, add a 1 cm strip (half a teaspoon) of horseradish to the mayo. Cut the bread into bite-sized pieces, place them on a baking sheet without parchment paper, and drizzle with olive oil. Season with garlic and mix. Bake in the oven at 150 degrees Celsius for about 20 minutes. Turn frequently with a spatula until the cubes are crispy. Chop the anchovies and place them in a bowl, along with the mayo, Parmesan cheese, Worcestershire sauce, Dijon mustard, and lemon juice. Mix well. Season to taste with salt and pepper. Add a small pinch of sugar, if desired. Tear the lettuce into small pieces, wash, and spin dry. Drizzle the dressing over the salad and fold in the cooled croutons. The salad shouldn’t be sticky with the dressing, but only lightly coated.