Caesar salad with anchovies
3 servings
30 minutes
Caesar salad with anchovies is a refined version of the classic recipe that originates from Italian-American cuisine. Its creator is considered to be chef Caesar Cardini, who first prepared this salad in 1924. Anchovies add a piquant and rich flavor to the dish, perfectly complementing the crispy croutons, tender romaine lettuce leaves, and aromatic Parmesan. The dressing made from olive oil, egg yolk, lemon juice, and French mustard gives the salad a rich creamy texture. This salad is perfect for both a light lunch and a festive dinner, offering harmony of freshness and depth of flavor in every bite.
1
Prepare croutons: cut the crust off the bread, break it into small pieces, drizzle with olive oil, and bake in the oven for 7-8 minutes.
- White bread: 0.5 piece
- Olive oil: 6 tablespoons
2
Boil the eggs hard, remove the yolks.
- Chicken egg: 2 pieces
3
Cut the Parmesan into large flakes, preferably with a potato peeler.
- Parmesan (Parmigiano Reggiano): 50 g
4
Squeeze juice from half a lemon.
- Lemon: 0.5 piece
5
Peel the garlic and crush it with salt and pepper.
- Garlic: 1 clove
- Salt: pinch
- Freshly ground black pepper: pinch
6
Prepare the dressing: add 3 tablespoons of olive oil, mustard, egg yolks, lemon juice, anchovies to the garlic with salt and mix.
- Garlic: 1 clove
- Salt: pinch
- Olive oil: 6 tablespoons
- French (Dijon) mustard: 1 tablespoon
- Chicken egg: 2 pieces
- Lemon: 0.5 piece
- Anchovies: 10 pieces
7
Sprinkle the salad leaves with dressing and mix.
- Romano lettuce: 2 bunchs
- Olive oil: 6 tablespoons
8
Place the salad on plates, add a little croutons to each, a couple of anchovies, and sprinkle everything with parmesan.
- White bread: 0.5 piece
- Anchovies: 10 pieces
- Parmesan (Parmigiano Reggiano): 50 g
