Anchovy Salad
Description
A simple dish to prepare. In fact, this isn't even a "Caesar" in the original sense. In 1924, Caesar Cardini invented the salad later named in his honor. His original recipe included romaine lettuce, wheat croutons, grated Parmesan cheese, and a complex dressing containing a bit of Worcestershire sauce. The subtle fish flavor characteristic of the classic "Caesar" comes precisely from this sauce, which includes anchovies. Some time later, another version of the "Caesar" appeared—this time with anchovies added more openly. This salad was created by Caesar Cardini's brother, an aviator named Alex, who called the new dish "Aviator's Salad." However, it is rarely served under that name and is more commonly known simply as "Caesar with anchovies." Therefore, I am offering you precisely this recipe—Caesar salad with anchovies. I believe this light, attractive, and delicious dish will appeal to everyone who isn't afraid of salty flavors, loves crunchiness, and enjoys egg- and olive oil-based dressings. Serve chilled.
Instructions
- 1
Step 1
Cut the crust off the baguette and tear the crumb into small pieces. Place on a baking sheet, spray with oil, and bake in the oven until golden brown.
- 2
Step 2
Boil the eggs hard, cool them, and remove the yolks.
- 3
Step 3
Grate the Parmesan cheese finely or coarsely grate it.
- 4
Step 4
Squeeze the lemon juice.
- 5
Step 5
Mash the garlic with black pepper and anchovies (reserve a couple to garnish the salad).
- 6
Step 6
Add mustard, egg yolks, and lemon juice. While continuously whisking the sauce, gradually add the olive oil.
- 7
Step 7
Wash the lettuce leaves, dry them, and tear by hand. Add the dressing and mix.
- 8
Step 8
Place croutons on top. Pour the remaining sauce over. Garnish with anchovies. Sprinkle with grated Parmesan. Serve immediately! :)