Classic Caesar Salad

Ingredients:

• 3-5 anchovies in oil, drain the oil
• 3 tbsp (45 g) butter
• 2 cloves garlic, grated
• 1/3 baguette, cut into 1.5cm cubes.
• 2 tbsp. l. chopped parsley
• 1 large egg at room temperature
• 2 tablespoons red wine vinegar
• 1.5 tsp Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon mustard powder
• 0.5 cups olive oil
• 2 heads romaine lettuce, chopped
• 0.5 tbsp. grated parmesan (60 gr.)

Preparation:

1. Soak the anchovies in water for 5 minutes. Then drain, pat dry, and chop finely, mashing into a paste.
2. Preheat oven to 205°C.
   
   Make croutonsPlace a small saucepan over medium heat, melt the butter, and add the garlic. Cook for 5 minutes, stirring occasionally. Remove from heat and pour into a medium bowl. Add the bread cubes and parsley and stir to combine. Season with salt and pepper to taste.
   
   Place the bread in a single layer on a baking sheet and bake for 10 minutes, until the croutons are golden brown and crispy. Then let cool.
3. Meanwhile, prepare the dressing.Pour water into a small saucepan and bring it to a boil. Carefully lower the egg into the boiling water and immediately remove the saucepan from the heat. Let the egg sit in the hot water for 5 minutes, then rinse it under cold running water.
   
   Crack the egg into a large bowl. Stir in the anchovy paste, vinegar, Worcestershire sauce, lemon juice, and dry mustard. Mix until smooth. While stirring, slowly pour in the olive oil and season with salt and pepper.
4. Place the lettuce leaves, croutons, and a third of the grated Parmesan cheese in a bowl with the dressing. Gently toss all ingredients together. Divide the salad among plates and sprinkle with the remaining Parmesan cheese.