CAESAR SALAD
This is a classic salad that people often order at restaurants, and it is very tasty and exciting to eat. You don't need to use anchovies here if you don't want to - in fact, the original Caesar salad did not have these! However, they bring out more flavor in the salad, and if you can't stand anchovies, perhaps you can eat it with sardines instead, just as we do here!
4 servings:
For the dressing:
1 clove of garlic
2 sardines in oil
salt, pepper
1 egg yolk
juice of 1/2 lemon
90 mL/3 fl oz olive oil
50 g/1.7 oz grated parmesan cheese
For the salad:
400 g/13 oz romaine lettuce
100 g/3 oz garlic-flavored croutons
4 soft-boiled eggs (cook for 8 minutes)
12 sardines in oil
20 baby plum tomatoes, halved
parmesan cheese shavings to garnish
To make the dressings, mix the garlic, sardines, egg yolk, some salt and pepper, and lemon juice in a blender. Then, under light whisking, trickle in the oil until you get a nice creamy dressing. Add parmesan cheese and stir around. Set aside until serving.
For the salad, toss the lettuce leaves in the dressing and put them onto a chilled plate. Then just put the other ingredients on top, in a nice fashion. Serve immediately!