The best Caesar salad ever… simply delicious!

Ingredients for 4 servings:

• 1 romaine lettuce, possibly iceberg lettuce
• 2 eggs (hard boiled)
• 75 g Parmesan, coarsely sliced
• 2 garlic cloves
• 75 g mayonnaise for salad, possibly also Miracle Whip
• 100 g natural yogurt (3.5% fat)
• 2 tbsp lemon juice
• 2 tbsp Worcestershire sauce
• 4 anchovy fillets (in oil), optional
• 4 slices of toast
• 2 tbsp butter
• 2 tbsp olive oil
• e.g. salt and pepper
• some paprika powder
• some chili powder
• 1 pinch(s) of curry
• 1 pinch(s) of sugar
• e.g. chives, in rolls (alternatively parsley)

Instructions

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

Recipe comes directly from a restaurateur in New York

Peel and press the garlic or chop very finely. Rinse the anchovies, pat dry with kitchen paper, and chop very finely. Mix both with mayonnaise, yogurt, lemon juice, Worcestershire sauce, chives (or parsley), a pinch of sugar, and the seasoning (depending on the quantity). For the croutons, remove the crusts from the toast and dice them. They also taste great if you cut out small circles from the toast (e.g., using a shot glass). Heat butter and oil and fry the pieces of bread until crispy all over. Allow to cool on kitchen paper, then season with salt and pepper. Clean the lettuce, wash it, spin it dry, and tear it into small pieces. Peel and quarter the eggs. Serve the salad with the sauce, croutons, eggs, and Parmesan cheese to taste.