A simple Caesar salad with croutons and no chicken.

Ingredients:

Salad dressing

• 4 whole anchovy fillets
• 2 tbsp (and up to 3 tbsp) Dijon mustard
• 1 tbsp balsamic or red wine vinegar (balsamic gives the sauce a richer flavor)
• 1 teaspoon Worcestershire sauce
• 2 cloves fresh garlic, peeled
• Juice of half a lemon
• 0.5 cups olive oil
• 1/4 tbsp. freshly grated parmesan
• 1 pinch of salt

Garlic croutons

• Half a French baguette
• 1/4 cup olive oil
• 2 cloves fresh garlic, peeled

Salad

• Romaine lettuce leaves
• A wedge of Parmesan

Preparation:

1. RefuelingPlace anchovies in a blender or food processor.
   
   Add Dijon mustard, vinegar, Worcestershire sauce, garlic, and lemon juice. Beat on low speed for a few seconds. Scrape down the sides of the bowl.
2. With the blender running, slowly drizzle olive oil into the mixture. Add Parmesan, salt, and black pepper. Blend until smooth. Refrigerate the dressing for a few hours (it will only get better in flavor!) before adding it to the salad.
3. Crackers: Slice the baguette thickly and cut into 2 cm cubes. Place on a baking sheet.
   
   Heat olive oil in a small saucepan or sauté pan over low heat. Crush—but don't crush—the garlic and add it to the oil. Use a spoon to stir the garlic around the pan. After 3–5 minutes, turn off the heat and remove the garlic from the pan.
4. Drizzle the bread cubes with olive oil. Mix everything together with your hands, then lightly season with salt. Stir and fry in a pan until golden brown and crispy.
5. SaladWash and dry the romaine lettuce leaves. Leave them whole. Grate the Parmesan cheese with a vegetable peeler.
   
   Drizzle about half the dressing over the salad leaves. Add a handful of Parmesan shavings. Toss well first and add more dressing if needed.
6. Add more dressing and Parmesan to taste. Add the cooled croutons. Mix gently.