There’s no chicken or cherry tomatoes in a real Caesar salad!
4 servings, preparation: 20 minutes.
2 sprouts of romaine lettuce
3 slices of yesterday’s white bread
1 garlic clove
1 egg yolk
50 g Parmesan cheese
5 anchovy fillets
80 ml extra virgin olive oil
1 tbsp. white wine vinegar
salt, freshly ground black pepper
1. Cut the crusts off the bread and cut into 1.5-2 cm cubes.
2. Heat 40 ml of olive oil in a frying pan. Fry the bread in the oil, stirring constantly until brown on all sides, 12 minutes.
3. Remove any tough, dark or wilted leaves from the romanesco and separate the rest from the core, rinse and pat dry on paper if necessary. Leave the medium-sized leaves intact for a Caesar salad, but tear the larger ones into large chunks. Store them in the refrigerator while you make the dressing. If you are going to leave the leaves out in the cold for more than 1 hour, wrap them in a damp paper towel.
4. Prepare the dressing. Grate the Parmesan on a fine grater. Crush the garlic, peel and grind in a mortar or chop with a knife along with 1 anchovy fillet to a paste, add salt and pepper and mash well.
5. Add the egg yolk and vinegar and stir in. Add 30 ml of olive oil, whisking with a whisk until the dressing is thick. Add the grated parmesan.
6. Place the salad leaves in a bowl. Pour over the dressing and stir to combine. Place the croutons on top, sprinkle over the pepper and serve.