Caesar Salad
A delightful classic, a real lunch for champions. Simple and quick.
Quarter <quantity>3</quantity> small romaine lettuces lengthwise and set aside
Finely chop <quantity>2</quantity> fillets of canned anchovies and add to a bowl with <quantity>2</quantity> egg yolks. Halve <quantity>1</quantity> lemon and set aside
Whisk the yolks and the anchovies. Measure <quantity>¾<unit>cup</unit></quantity> in a bottle and add to the yolks in a thin stream while whisking until you obtain a emulsified sauce
Add the juice of <quantity>½</quantity> a lemon and combine
Add salt and black pepper to taste and set aside
Cut <quantity>4<unit>slices</unit></quantity> of white bread into medium cubes
Add <quantity>¼<unit>cup</unit></quantity> of olive oil to a pan over high heat. Add the bread and season with salt and black pepper to taste
Toss until the bread is golden. Add parmesan cheese to taste and combine. The cheese croutons are ready
Place the lettuce in a bowl. Add the sauce and combine
Plate the lettuce, top with the toasted bread and finish with grated parmesan cheese to taste. The caesar salad is ready
Enjoy this delight!
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