Summary

Ingredients

• 1 romaine lettuce, possibly also iceberg lettuce
• 2 egg (s), (hard-boiled)
• 75 g parmesan, rouhly sliced
• 2 cloves garlic)
• 75 g mayonnaise for salad, possibly also Miracel Whip
• 100 g natural yohurt 3.5% fat)
• 2 tablespoon lemon juice
• 2 tablespoon Worcestershire sauce
• 4 anchovy fillet (s) (in oil), optional
• 4 slices toast
• 2 tablespoon butter
• 2 tablespoon olive oil
• salt and pepper
• some paprika powder
• some chili powder
• 1 pinch (s) curry
• 1 pinch (s) sugar
• in chives, rolls (alternatively parsley)

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Instructions

1. Peel and press garlic or chop very finely. Rinse the anchovies, pat dry with kitchen paper and chop very finely. Mix both with mayonnaise, yoghurt, lemon juice, Worcestershire sauce, chives (or parsley), a pinch of sugar and the spices (depending on the amount).
2. For the croutons, debark and dice toast. Also very nice if you cut small circles out of the toast (e.g. with a shot glass).
3. Heat the butter and oil and fry the pieces of bread in it until crispy. Let cool on paper towels and then season with salt and pepper.
4. Clean the lettuce, wash, spin dry and pluck it into small pieces. Peel and quarter the eggs.
5. Arrange the salad with the sauce, croutons, eggs and parmesan to taste.