Classic Caesar Salad

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• 150 g sourdough — cubed

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• 2 tbsp olive oil

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• 1 pinch salt

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• 1 pinch pepper

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• 1 pinch garlic powder

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• 1 small garlic clove — minced

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• 2 unit anchovy fillets — or 1 tsp anchovy paste — optional but traditional

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• 1 unit egg yolk — or 2 tbsp mayo for no raw egg

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• 1 tsp Dijon mustard

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• 1 tbsp lemon juice

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• 30 g Parmesan — finely grated

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• 60 ml olive oil

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• 1 tbsp water — 1-2 tbsp to loosen

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• 1 unit black pepper to taste

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• 2 unit romaine hearts — washed, roughly torn

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• 1 unit shaved Parmesan to taste — extra

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• 1 unit croutons pack or serving — extra

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• 1 unit lemon zest to taste — extra

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Step by step

1. 1

   For the croutons: Toss sourdough cubes with olive oil, salt, pepper, and garlic powder. Bake at 180°C for 10- 12 minutes until golden.

2. 2

   For the dressing: Whisk together minced garlic, anchovy fillets (or paste), egg yolk (or mayo), Dijon mustard, lemon juice, and black pepper. Slowly whisk in olive oil until creamy. Stir in grated Parmesan and season.

3. 3

   For the salad: Toss the roughly torn romaine hearts with enough dressing to coat, not drown, the leaves.

4. 4

   Serve with extra shaved Parmesan, croutons, lemon zest, and black pepper. Toss just before serving to keep the salad crisp.