Summary

Ingredients

• 2 heads romaine lettuce, small or 1 large
• 6 slices toast, (American sandwich)
• 4 anchovy fillet (s)
• 0.75 ¾ Cup mayonnaise, see recipe description
• 3 cloves garlic
• 2 tablespoon, heaped parmesan
• 1 teaspoon Worcester sauce
• 1 teaspoon, heaped dijon mustard
• 1 tablespoon lemon juice
• salt and pepper
• olive oil
• Garlic powder

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Instructions

1. I ate this Caesar salad on the Rhode Island coast and it was perfect. For a long time I tried to find the right balance and finally found the right recipe.
2. The measure for the cup is a USA Cup. I use Hellmann`s mayonnaise. If you don`t have Hellmann`s Mayo, you should add a 1 cm strip (half a teaspoon) of horseradish to the mayo.
3. Cut toast into bite-sized pieces, place on a baking sheet without baking paper and drizzle with olive oil, then season with garlic and mix. Put in the oven at 150 degrees for about 20 minutes. Turn it over with a spatula a few times until the cubes are crispy.
4. Chop the anchovies and place in a bowl, with the mayonnaise, parmesan, Worcester sauce, Dijon mustard and lemon juice. Mix well. Then season with salt and pepper. Possibly add a pinch of sugar.
5. Now tear the lettuce into small pieces, wash and spin dry. Pour the dressing over the salad and fold in the cooled bread cubes (croutons). The salad shouldn`t be stuck with dressing, just lightly covered.