Name: Caesar Salad with Hard-Boiled Egg
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: 0.25 pcs baguette; olive oil; salt; 0.5 head romaine lettuce; 10 g parmesan; 0.25 pcs egg; 1 pc anchovies; 0.25 clove garlic; 1 teaspoon dijon mustard; 0.25 pcs lemon; 1 teaspoon worcestershire sauce; 20 ml olive oil; 7.5 g parmesan; salt; ground pepper

Step by step process

Dressing

1
Finely chop the anchovies and peeled garlic, then mash together on a cutting board with a knife to make a smooth paste, this is the flavorful base for the dressing.
2
In a bowl, add mustard, Worcestershire sauce, and the juice of half a lemon. Mix thoroughly.
3
Slowly drizzle in olive oil while whisking constantly to form a smooth, creamy emulsion. The dressing should have a glossy finish.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
4
Stir in finely grated Parmesan, season with salt and ground black pepper, and adjust the acidity to taste with a few more drops of lemon juice.

Hard-Boiled Eggs

5
Place eggs in a saucepan with cold water, bring to a boil, and cook for 9 minutes, until both whites and yolks are firm.
6
Transfer the eggs to cold water, peel them, and cut lengthwise in half. The yolks should be bright yellow, not grey.
TIP:
Toast croutons in a pan while stirring constantly and watch their color to ensure they are golden and crispy, but not bitter or burnt.

Croutons

7
Cut the baguette into evenly sized small cubes for uniform toasting.
TIP:
After washing, let the lettuce leaves drain and dry them in a salad spinner or on a clean towel to keep them crisp and prevent them from becoming soggy.
8
Heat a little olive oil in a pan and add the bread cubes. Toast for 5-8 minutes, stirring often, until golden and crisp on all sides.
9
Once golden and crisp, sprinkle the croutons lightly with salt and spread them out on a plate to cool completely.

Assembly

10
Wash the romaine lettuce leaves thoroughly and dry well, then tear into bite-size pieces and place in a large deep bowl.
11
Add the prepared dressing and gently toss the lettuce to lightly coat the leaves. Mix in most of the croutons and half the grated Parmesan.
12
Serve the salad in deep bowls. Top with the rest of the croutons, Parmesan shavings, and finally 4 halves of hard-boiled egg (2 eggs for 4 servings).