Summary

Ingredients

• 250 g lettuce (romaine lettuce)
• 50 g white bread (for croutons)
• 50 g parmesan, fresh, rated
• 20 g butter
• garlic

For the dressing: (according to the original)

• 1 egg (s)
• 5 tablespoon olive oil
• 0.5 tablespoon ½ lemon juice, freshly squeezed
• Worcestershire sauce
• salt
• Pepper, freshly ground
• possibly anchovy fillet (s) if required
• possibly vinegar (red wine vinegar) if required
• possibly garlic if necessary
• possibly mustard if necessary

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Instructions

1. For the dressing (original) boil the egg for 1 minute. Then peel and put the egg yolks in a salad bowl, the egg white is not needed. Mix the egg yolks with the olive oil, freshly squeezed lemon juice, Worcestershire sauce, salt and pepper to a creamy dressing.
2. Tip: You could also add crushed anchovy fillets, some red wine vinegar, garlic and mustard if necessary.
3. For the croutons, heat the butter with a little garlic in a non-stick pan. Cut the white bread into cubes and toast in them.
4. Wash the romaine lettuce and pluck it bite-sized, then mix with the dressing. Then either leave in the bowl or arrange on plates and serve sprinkled with croutons and grated Parmesan.
5. Tip: You can also add various things to the salad, but these no longer correspond to the original, such as halved cocktail tomatoes, some corn, avocados, prawns or grilled turkey or chicken breast strips.