Caesar Salad

Caesar Salad

Serves 4
Preparation Time 20 minutes
Cooking Time 5 minutes

1 garlic clove, peeled and crushed
4 anchovy fillets in oil, drained and chopped
juice of 1 lemon
1-2 teaspoons mustard
1 egg yolk
7 oz. olive oil
vegetable oil for frying
3 slices of white bread, cut into cubes
1 Cos lettuce, washed and torn into pieces
3 Tablespoons freshly ground parmesan cheese
Pepper

Put the garlic, anchovies, lemon juice, mustard and egg yolk in a small bowl and sprinkle with pepper. Mix well until combined. Slowly drizzle in the olive oil, mixing all the time to make a thick creamy sauce. If the sauce is too thick, add a little water.

Heat the vegetable oil in a frying pan. Test with one of the bread cubes to see if it is hot enough. If the bread sizzles, add the rest of the cubes, turning them when they are golden brown, then drain on kitchen paper.

Put the lettuce into a large bowl, pour over the dressing and sprinkle with 2 tablespoons of the parmesan and mix well. Sprinkle on the croutons and the rest of the parmesan and serve.