Caesar salad with anchovies
|6 pcs.||Fillets of anchovies|
|1 pc.||Garlic clove|
|To taste||Sea salt|
|2 pp.||Fresh lemon juice|
|15 г||Dijon mustard|
|2 pp.||2 tablespoons olive oil|
|80 г||Vegetable oil|
|3 p. l.||Finely grated Parmesan|
|To taste||Freshly ground black pepper|
|3 cups||Sliced bread with crusts|
|3 p. l.||Spoons olive oil|
|90 г||"Roman Hearts"|
Chop the anchovy fillets, garlic and a pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk together egg yolks, 2 tbsp lemon juice and mustard. Add drop by drop, then olive oil, then vegetable oil. Stir until dressing is thick and glossy. Stir in Parmesan. Season with salt, pepper and more lemon juice if desired.
Tearing rather than slicing the bread provides pieces that grab the dressing and add texture. Preheat oven to 180°C. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake until golden, 10-15 minutes.
For lettuce, use whole leaves; they provide the perfect combination of freshness, surface and texture.
A Caesar salad topped with a mound of shaved Parmesan may look impressive, but all that coarse cheese drowns out the dressing. Instead, use a vegetable peeler to thinly shave a small amount of Parmesan on top.
It is important to use your hands to gently place the lettuce, croutons and dressing, then add with the shaved parmesan.