Caesar salad

In 1924 at Mexico, ceasar cardini first mixed cos lettuce, Parmesan and croutons, dressed with garlic, lemon, egg, olive oil and Worcestershire sauce.

Caesar salad

Ingredients used 

• 2 small heads cos (romaine) lettuce
• 4  large leaves iceberg lettuce
• 50 g of parmesan, in a piece
• 2 slices sourdough bread, crusts removed
• 2 tablespoons of olive oil

 anchovy dressing

• 4 anchovy fillets
• 1 clove garlic, roughly chopped
• 5 tablespoons olive oil
• 1 fresh large yolk egg
• 2 table spoons lemon juice
• 2 tablespoons of Dijon mustard
• pinch of sugar
• freshly ground black pepper

 Making Recipe 

1. Cut cos and iceeberg lettuce leaves into bite -sized pieces. use a  vegetables peeler or cheese grater to shave parmesari into thin slivers
2. To make anchovy dressing, place anchovy fillets and garlic in a  bowl and mash to a paste. whisk in olive oil, egg yolk, lemon juice, mustard, Worcestershine sauce and sugar. Add salt and freshly groung black pepper, to taste.
3. To make croutons, cut brad into small cubes. Heat oilve oil in a  large nonstick pan over medium heat. Add bread cubes; cook untill golden brown on all sides, taking care they do not burn. set aside; keep warm.
4. Arrange lettuce leaves and shaved parmesan on individual serving plates. Drizzle dressing over salad and sprinkle on bread cubes