Classic Caesar salad with anchovies and eggs
There's a reason clichés like Caesar salad and iceberg lettuce with blue cheese dressing have become super-popular: they're just plain good. The combination of cool crunchiness, slight bitterness, and salty sauce is endlessly refreshing and satisfying. This authentic version (with anchovies and eggs) from Mark Bittman does not disappoint.
Ingredients
| Olive oil 1/2 tbsp. |
| Rustic bread (cubes) 1 tbsp. |
| Salt to taste |
| Freshly ground black pepper to taste |
| Garlic 1 head |
| Egg 2 pcs |
| Fresh lemon juice 2 tbsp. |
| Chopped anchovies 2-3 tbsp. |
| Worcestershire sauce to taste |
| Lettuce (Iceberg lettuce) |
| Grated Parmesan cheese ½ tbsp. |
Instructions
Step 1
Pour 2 tablespoons of oil into a skillet large enough to hold the bread in a single layer and place over medium heat. When the oil is hot, add the bread and season with salt and pepper; lightly fry on all sides, adding a little more oil if necessary. Remove and set aside.
Step 2
Rub the inside of the salad bowl with the garlic clove. Bring a small saucepan of water to a boil. Poke a tiny hole in the wide end of each egg with a rolling pin or needle and cook them for 60 to 90 seconds; they will just begin to firm up. Crack them into a salad bowl, being sure to remove the albumen that clings to the shell.
Step 3
Whisk the eggs with a fork. Gradually add the lemon juice and 6 tablespoons of oil, beating all the while. Stir in anchovies and Worcestershire sauce. Taste and add salt if necessary and a little pepper. Mix well with the salad. Garnish the top with the parmesan and croutons.
