Caesar salad with anchovy mayonnaise
6 servings
30 minutes
Caesar salad with anchovy mayonnaise is an elegant interpretation of a classic dish enriched with the rich flavors of Mediterranean cuisine. Its roots trace back to Italian-Mexican culinary history, and the rich anchovy sauce adds a savory depth. Crispy lettuce, toasted baguette, and tender bacon create a harmonious blend of textures. The anchovy-based mayonnaise with egg yolk, garlic, and lemon juice adds creamy density, while Parmesan finishes it off with an exquisite aroma. This dish is perfect for both a light dinner and a formal reception, pairing well with white wine and fresh vegetables. Caesar salad with anchovy mayonnaise is a true gastronomic delight that combines classic elements with bold flavor profiles.
1
Tear the lettuce leaves into pieces and place them in a large bowl. Preheat the grill.
- Lettuce: 1.5 piece
2
Brush thin slices of baguette with oil on both sides and fry until golden. Cool down.
- Olive oil: 310 ml
- French baguette: 16 pieces
3
Fry the chopped bacon in a pan over medium heat until golden brown. Add to the salad.
- Bacon: 6 pieces
4
In a blender, add the yolk, minced garlic, and anchovy fillet, and blend for 1 minute. While continuing to blend, pour in the remaining oil. The sauce should resemble mayonnaise. Add lemon juice and Worcestershire sauce. Mix well, season with salt and pepper.
- Egg yolk: 1 piece
- Garlic: 1 clove
- Anchovy fillet: 4 pieces
- Olive oil: 310 ml
- Lemon juice: 1 tablespoon
- Worcestershire sauce: to taste
5
Slice the parmesan with a potato peeler.
- Parmesan cheese: to taste
6
Dress the salad with the dressing, add parmesan, and mix well. Divide the salad into 4 bowls and top with pieces of toasted baguette.
- Parmesan cheese: to taste
- French baguette: 16 pieces