Caesar Salad

Caesar salad is crisp romaine lettuce with a creamy, salty dressing, croutons and parmesan. Its secret is the anchovy dressing, which gives umami depth – this is what makes it the real thing.

1. Cut the 4 slices of bread into cubes, toss them with a little olive oil and a crushed clove of garlic, and toast them crisp at 180 °C for 10 minutes.

2. For the dressing, crush the 4 anchovy fillets with the remaining 1 clove garlic into a paste.

3. Mix in the 1 egg yolk, the 1 teaspoon English mustard, the 2 tablespoons lemon juice and the 1 teaspoon Worcestershire sauce.

4. Drizzle in the 100 ml olive oil in a thin stream, stirring constantly, until it forms a creamy emulsion.

5. Grate in half of the 80 g parmesan and season with a pinch of freshly ground black pepper.

6. Tear the 1 head of romaine lettuce into larger pieces, toss it through with the dressing, and serve immediately sprinkled with the croutons and the remaining parmesan.

Tip: The anchovy cannot be left out – it will not make it "fishy", it gives the dressing its salty, umami depth. Dress the salad only just before serving, or it wilts.