Caesar Salad

Dressing

• egg yolks2
• anchovy fillets6
• garlic cloves1
• Dijon mustard1 tsp
• lemons1
• Worcestershire sauce1 tsp
• olive oil150 ml
• Parmesan50 g
• black pepper

Salad

• romaine lettuce2 heads
• white bread4 slices
• olive oil4 tbsp
• Parmesan40 g
• salt

Dressing

1. 01

   Mash the anchovies and garlic to a paste in a bowl.

2. 02

   Separate the eggs, keeping the whites for another use, and squeeze the juice from the lemon. Whisk in the egg yolks, mustard, lemon juice and worcestershire sauce.

3. 03

   Add the olive oil a few drops at a time at first, whisking constantly, then in a thin stream once it has taken. Poured in fast it will split.

4. 04

   Finely grate the 50 g of Parmesan and whisk it in with plenty of freshly ground black pepper. It should be thick enough to coat a spoon.

Salad

5. 05

   Cut the crusts off the bread, tear it into rough pieces and fry in the olive oil over medium heat until golden and crisp on all sides. Drain and salt.

6. 06

   Keep the romaine leaves whole, or halve the large ones. Caesar was eaten with the fingers, leaf by leaf, and whole leaves hold the dressing better.

7. 07

   Wash and dry the leaves thoroughly. Wet leaves are the main reason a Caesar goes watery.

8. 08

   Toss the leaves with the dressing until every one is coated, then add the croutons.

9. 09

   Finish with the 40 g of Parmesan, shaved with a vegetable peeler, and more pepper.