Caesar salad

Step 1/9

• ½ baguette

• baking tray
• oven
• baking paper
• cutting board
• knife

Preheat the oven to 180°C/350°F. For the bread chips, cut the baguette into thin slices and distribute on a lined baking tray.

Step 2/9

• 2 tbsp olive oil

Drizzle the slices with olive oil and bake in preheated oven at 180°C/350°F for approx. 5 - 7 min. until golden.

Step 3/9

• 1 egg

• small saucepan
• tall container

For the dressing, cook an egg in boiling water for approx. 2 - 3 min. Gently crack open the egg to remove the egg yolk. Put the parboiled egg yolk into a tall container.

Step 4/9

• 2 anchovy fillets
• 1 clove garlic

• cutting board
• knife

Finely chop anchovy fillets and garlic.

Step 5/9

• 1 tsp lemon juice
• 1 tsp Worcester sauce
• 1 tbsp medium-strength mustard
• 1 tbsp white balsamic vinegar
• 1 tsp sugar

• hand blender

Add chopped anchovy fillets and garlic, lemon juice, Worcestershire sauce, mustard, white balsamic vinegar, and sugar to the egg yolk and mix with a hand blender.

Step 6/9

• 100 ml olive oil
• salt
• pepper

• hand blender

Slowly stir the rest of the olive oil into the egg mixture. By doing this, mayonnaise will start to form. Season with salt and pepper.

Step 7/9

• 50 g olives
• 50 g cherry tomatoes
• 50 g cucumber
• 2 romaine lettuce hearts

• hand blender
• salad spinner (optional)

Halve olives and tomatoes. Dice cucumber. Wash and dry romaine lettuce hearts and tear into bite-sized pieces.

Step 8/9

• 2 eggs

• large saucepan
• paper towel
• ladle

Poach 2 eggs in hot, but not boiling, water to the desired degree of hardness. For a runny center, approx. 3 - 5 min. is recommended. Transfer to a paper towel to dry.