Classic Caesar Salad

Method

1. 1
   • white bread 150 g
   • olive oil 4 tbsp
   • salt to taste

   Toast the croutons — Heat the oven to 200°C. Toss the bread cubes with 2 tbsp olive oil and a pinch of salt, spread on a tray and bake for 10 minutes until golden and crisp.

   ⏱10 min
2. 2
   • olive oil 4 tbsp
   • garlic 2
   • anchovy fillet 4
   • egg yolk 1
   • mayonnaise 2 tbsp
   • Dijon mustard 1 tbsp
   • lemon juice 1 tbsp
   • Worcestershire sauce 1 tsp

   Whisk the dressing — Meanwhile, mash the anchovies and garlic into a paste. Whisk in the egg yolk, mayonnaise, dijon mustard, lemon juice, and Worcestershire sauce, then slowly whisk in the remaining 2 tbsp olive oil until creamy.

3. 3
   • lettuce 2
   • Parmesan 60 g

   Toss the salad — Chop the romaine into bite-sized pieces and place in a large bowl. Add the dressing and half the parmesan and toss well to coat every leaf.

4. 4
   • Parmesan 60 g
   • black pepper to taste

   Finish and serve — Scatter over the croutons and remaining parmesan, season with black pepper, and serve immediately.