There aren’t that many famous recipes which have so many variations, such as the Caesar salad. Much has been written about the original ingredients, their quantities, the preparation and the way of serving… With all the regards to the original recipe and especially to the Julia Child’s efforts to recover the “original”, our Caesar salad recipe contains anchovies and we like it just like that. Fresh, crunchy and very simple.
Preparation time: 20 minutes
1 Iceberg salad 2 handfuls croutons
60-70 gr. shaved Parmesan
For the dressing:
1 teaspoon Dijon mustard 3-4 anchovies 1 clove garlic, pressed Juice of half a lemon 1 egg yolk
2 table spoons olive oil
Start preparing this salad by making the croutons first. Many recipes call for white bread. However I most often use homemade wholegrain bread and I think that it’s equally good.
Cut 4 slices of the bread you’ve chosen into cubes, sprinkle some olive oil, mixed with the pressed garlic and put them in a shallow baking tray. Preheat the oven to 150C and bake, turning the cubes round from time to time to ensure they will bake evenly. Bake for about 10 minutes, or until croutons are golden brown in colour.
Use this time to make the dressing. If you are not 100 percent sure about the freshness of the eggs you have, better boil the egg for a minute or so, and use its egg yolk, instead of a raw one. Mix all the ingredients but the olive oil. Do not add the olive oil at this stage because if you do so, the olive oil will blend with the lemon juice and the egg yolk and you’ll end up with a mixture that resembles mayonnaise. Quite clearly you don’t want that – what you want is an appropriate texture dressing that really will season the iceberg salad. After mixing all the ingredients well, add the olive oil and blend it well with the rest by using just fork.
Once the dressing is ready, tear the iceberg leaves, put them in a large serving bowls, top with dressing and croutons and mix it up once again. Sprinkle the shaved Parmesan and serve.