Caesar salad

Eating Caesar salad is very trendy in Lithuania and almost every girl orders a plate of this salad for her main course in a restaurant. However, after some research I have also found that Caesar is the king of salads in America and many other countries as well. I believe that’s because of the combination of healthy and nourishing ingredients, such as lettuce, croutons, eggs and other.

There are numerous variations of this salad that mainly includes leftover ingredients. You may be surprised that classic recipe never includes anchovies and no one knows when they got in. The only tip I can give you when preparing Caesar salad is to make sure that all your ingredients are fresh: fresh lettuce, freshly squeezed lemon juice, freshly grilled croutons and so on.

Serves: 2
Preparing time: 20 minutes


Ingredients:

• 3 thick slices of bread, torn into pieces (I mixed black and white ciabatta)
• 1 egg (preferably organic)
• 2 garlic cloves
• 1 tablespoon lemon juice
• 2 tablespoons Worcestershire sauce
• 4-5 anchovy fillets
• 3 tablespoon extra virgin olive oil + for frying
• Sea salt, freshly ground black pepper
• 25g parmesan cheese, shaved
• 2 hearts Romaine lettuce, washed and torn into pieces

1. Take a heavy sauce pan and heat some olive oil in it.
2. Add one clove of garlic (lightly crushed) with bread pieces in it and fry until your bread becomes crispy and golden.
3. Drain the pieces on a kitchen paper.
4. For the sauce, crush anchovy fillets in the salad bowl or you can use your food processor for that.
5. Separate yolk from white and beat the yolk in anchovy paste.
6. Then add the garlic, lemon juice, Worcestershire sauce, olive oil and mix well.
7. Taste your sauce and add salt with pepper to taste.
8. Put the pieces of salad in a bowl and toss well to coat them with sauce.
9. To serve, add the croutons and parmesan. Toss well and serve without any delay.