Classic Caesar Salad With Whole leaves

Ingredients

• 2 heads Romaine salad (We only use the hearts)
• 100 g Parmesan cheese (shaved )
• 1 g freshly ground black pepper
• 80 g egg yolk
• 40 g Dijon mustard
• 12 g Worcestershire sauce
• 12 g Lemon juice (freshly squeezed)
• 40 g baked garlic (optional)
• 16 g anchovy fillets (optional)
• 40 g olive oil
• 160 g neutral oil
• 200 g sourdough bread (torn into chunks)
• 30 g olive oil
• 2 g salt
• 40 g grated Parmesan

Instructions

1. 1

   --- Make the Dressing ---

2. 2

   combine base ingredients: Combine all the ingredients apart from the oils in a mixing bowl or blender.

3. 3

   Blend or whisk until combined.

4. 4

   add oil: Slowly whisk or blend in the oils until fully emulsified.

5. 5

   season: Adjust the seasoning if you want.

6. 6

   Store in the fridge or use straight away.

7. 7

   --- Make the Croutons ---

8. 8

   prep bread: Tear the sourdough bread into random bite-sized chunks. Do not cut it with a knife. Tearing is way better and makes better croutons.

9. 9

   add cheese and oil: Mix with grated parmesan, olive oil and a touch of salt.

10. 10

    Bake at 170°C or 338°F until the croutons are crispy and golden brown.

11. 11

    cool: Let it Cool down completely before using.

12. 12

    --- Make the Salad ---

13. 13

    build salad: Arrange the washed lettuce leaves onto a plate. Drizzle with dressing followed by croutons and shaved cheese. Add more sauce and finish with some freshly ground black pepper.