Classic Caesar Salad with Anchovies
4 servings
30 minutes
The classic Caesar salad with anchovies is a culinary legend of American cuisine, created in 1924 by Italian chef Caesar Cardini. Its harmonious combination of crispy lettuce leaves, tangy anchovy and garlic dressing, tender eggs, and toasted bread pieces makes the dish rich in flavor. Grated Parmesan adds sophistication while lemon juice provides a light tang. Anchovies are the key ingredient that adds depth and elegance to the taste. This salad is versatile: perfect for a light dinner or a festive table. The secret to its popularity lies in the balance of textures and flavors that create an unforgettable gastronomic impression.
1
Crush one clove of garlic, mix with two tablespoons of olive oil, and coat the bread cubes in it. Season and place on a baking sheet.
- Garlic: 2 cloves
- Olive oil: 200 ml
- Ciabatta: 0.5 piece
2
Preheat the oven to 200 degrees. Bake for 10-15 minutes until golden brown. Let it sit for a while.
3
Boil three eggs hard, peel them.
- Chicken egg: 4 pieces
4
In a food processor, blend the egg, mustard, garlic clove, sauce, lemon juice, and 4 halved anchovies, seasoning to taste. Continue blending while slowly adding the remaining oil. If the sauce is too thick, add 2-3 teaspoons of water.
- Chicken egg: 4 pieces
- Mustard: 1 teaspoon
- Garlic: 2 cloves
- Worcestershire sauce: 1 teaspoon
- Lemon: 0.5 piece
- Anchovies: 50 g
- Olive oil: 200 ml
- Olive oil: 200 ml
5
Place the salad leaves in a large bowl, mix with the dressing. Add parmesan, remaining anchovies, and sprinkle with toasted bread on top. Cut the eggs into quarters and place on top.
- Green salad: 140 g
- Grated Parmesan cheese: 40 g
- Anchovies: 50 g
- Ciabatta: 0.5 piece
- Chicken egg: 4 pieces