Caesar Salad

For the Caesar Salad, first wash the lettuce, drain well and spin dry in a salad spinner if needed. It is best to pluck into smaller pieces with your fingers. Chop the anchovy fillets and mix with lime juice. Let stand briefly. Cut the crusts off the slices of white bread, cut the bread into small cubes and toast in a pan with a little olive oil until crispy all over.

Meanwhile, in a small bowl, stir together mustard with a dash of Worcestershire sauce, salt, and freshly ground pepper until smooth, stir in egg yolks as well, and add the marinated anchovies. Now whisk while slowly pouring in the oil, stirring constantly to blend everything into a creamy dressing.

Toss salad with most of the marinade and divide among plates or bowls. Drizzle remaining marinade over top and sprinkle with crispy croutons. Shave the Parmesan into thin pieces (or grate coarsely) with a sharp knife and garnish the salad with it.

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