Vinaigrette
2 cloves of garlic, roasted
3 free-range egg yolks
30 ml of red wine vinegar
15 ml Dijon mustard
500 ml of vegetable oil
45 ml of lime juice
3 anchovies, chopped
3 tablespoons Parmesan cheese, grated
freshly ground black pepper to taste
The Salad
1 baguette
55 grams of butter
1 tablespoon of flat-leaf parsley
6 slices of prosciutto
4 free-range eggs
2 heads of Romaine lettuce
1 lime
freshly ground black pepper to taste
The Ceasar salad is a lot of work, but you can do it in stages, the garlic can be roasted in advance and the vinaigrette can also be made a day earlier. What is left to do is bake the bread and meanwhile boil the eggs, wash and tear lettuce and fry the prosciutto. So actually ... it's not so bad at all;)
Here is how you make this Ceasar salad
First roast the garlic - preheat the oven to 190°C
Cut of the root side.
Cut off the stem side.
Wrap the garlic with some oil in foil.
Roast for 30 - 35 minutes in the oven.
How to make the garlic-anchovies vinaigrette
Have all ingredients ready and separate the eggs
Add the mustard, oli and vinegar to it.
Squeeze out the garlic paste, add it to the vinaigrette.
Also add the lime juice, the cheese and anchovies.
Stir until well combined.
Pour in a jug but keep 60 ml aside.
Place the vinaigrette in the fridge.
Make the croutons
Preheat the oven to 190°C
Cut the bread into cubes of 2.5 cm.
Melt de butter, allow it to brown a little.
Add the bread cubes to the butter.
Toss the cubes until well coated.
Toss the bread in between.
Spread the bread on waxed paper on the baking tray.
Slide into the oven then bake brown and crispy in 40 mins.
Remove the bread cubes from the oven and let cool.
How to make the Ceasar salad
Boil the eggs for 7 minutes then cool under a cold tap.
Peel the eggs and cut them in halves.
Fry the prosciutto until crispy.
Allow the prosciutto to cool on kitchen paper.
Wash and dry the lettuce.
Pour the 60 ml vinaigrette over it.
Toss the salad with the vinaigrette.
Toss bread and parsley through the salad.
Put the eggs and prosciutto on top of the salad.
Grind black pepper to taste on the Ceasar Salad aan drizzle on more vinaigrette or serve it on the side.