Caesar with anchovies
2 servings
30 minutes
Caesar salad with anchovies is an elegant combination of crispy croutons, tender romaine lettuce, and a rich dressing based on anchovies, parmesan, and olive oil. This legendary salad originated in the 1920s when Italian chef Caesar Cardini first prepared it in his restaurant in Mexico. Anchovies give the dressing a rich, savory flavor that enhances the depth of the classic recipe. Crispy golden croutons soaked in fragrant oil and oregano add textural contrast, while thin slices of parmesan complete the harmony of taste. This salad is perfect for a light yet sophisticated dinner where each ingredient plays its role in creating gastronomic delight.
1
Preheat the oven to 180 degrees. Prepare a baking tray.
2
Cut the bread into small cubes, place on parchment paper on a baking tray. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Bake in the oven for 10-15 minutes until golden brown.
- White bread: 4 pieces
- Olive oil: 50 ml
- Oregano: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Pour water into a small pot and bring it to a boil. Drop the eggs in for 1 minute. Then transfer them to a bowl of cold water.
- Chicken egg: 2 pieces
4
Crack the eggs into a blender bowl, add olive oil and blend until smooth. Then add anchovies, 50 grams of grated parmesan, lemon juice, garlic, Worcestershire sauce and salt to taste. Blend until you achieve a uniform consistency.
- Chicken egg: 2 pieces
- Olive oil: 50 ml
- Anchovies: 40 g
- Parmesan (Parmigiano Reggiano): 100 g
- Lemon juice: 1 tablespoon
- Garlic: 3 cloves
- Worcestershire sauce: 1 tablespoon
- Salt: to taste
5
Tear the salad into large pieces and place it in a bowl. Pour the dressing on top and gently mix with your hands to ensure each piece of leaf is coated with the dressing.
- Romano lettuce: 350 g
6
Arrange the salad on plates, top with croutons and grated or thinly sliced Parmesan.
- White bread: 4 pieces
- Parmesan (Parmigiano Reggiano): 100 g
