How to make a Simple and delicious Classic Caesar Salad with Homemade croutons.

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1 egg
1 tbsp finely chopped anchovies or anchovy paste
1 small clove of garlic
1 tsp Worcestershire sauce
½ – 1 tsp mustard
1½ tbsp lemon juice
3 tbsp olive oil
1/3 cup grated Parmesan
Freshly grated black pepper
Head of Romaine lettuce
Any bread

Dressing:

Place the egg in a small saucepan, cover with water, and heat until there are 2-3mm bubbles rolling the egg as the water gets hot. Remove from heat and run under cool water.

Combine chopped anchovies (or anchovy paste), garlic, mustard, lemon juice, and Worcestershire sauce. Mix until it forms a smooth paste.

Add the egg, making sure to scrape the insides of the shell, and mix well. Add the lemon juice and mix.

Start adding the oil, a little at a time, whisking each time until fully emulsified.

Croutons:

Combine olive oil, garlic, paprika, black pepper, and salt to taste.

Cut bread into 1cm cubes, place in a bowl, and pour the oil mixture over, ensuring it’s mixed well.

Arrange in a single layer on a baking sheet lined with cooking paper and place in an oven preheated to 175°C (350°F) for 15-20 minutes. Remove and let cool.

Chop the lettuce into bite-sized pieces, then thoroughly wash and dry it. Ensure the lettuce is properly dried to prevent excess moisture in your salad. Shred Parmesan cheese over the lettuce.

0:00 About Gastronaut’s
0:24 Making croutons
2:55 Dressing
7:16 Washing lettuce
7:47 Shredding Parmesan cheese
8:14 Adding the dressing
8:30 Mixing the salad
8:51 Adding croutons

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