Caesar Salad

Ingredients

• 2 thick slices of bread                                                            
• 1 tablespoon oil                                                                     
• ½ bunch (135 grams) iceberg lettuce                      
• ½ bunch (100 grams) lollorosso lettuce   
• 5-6 basil leaves                                                          
• 100 grams Parmesan cheese, shaved or grated       
• For the dressing
• 2 eggs                                                             
• Sea salt to taste
• 2 garlic cloves, peeled
• 3-4 black peppercorns
• 1 teaspoon Worcestershire sauce                                         
• 1 teaspoon French mustard paste                                        
• 2 tablespoons extra virgin olive oil                                  

Method

1. Boil sufficient water in a non-stick pan, add eggs and boil them for 4 minutes only.
2. To make the dressing, put garlic, sea salt and black peppercorns in a mortar and crush with a pestle.
3. Cut the bread slices into one inch pieces. Heat the oil in another non-stick pan, add the bread pieces and sauté till slightly crisp and browned at the edges.
4. Add Worcestershire sauce and mustard paste to the garlic mixture and mix well. Break the eggs and add. Add extra virgin oil and mix well.
5. Wash and dry the lettuce leaves well, tear them roughly and place in a large bowl. Tear basil leaves and add to the lettuce. Add the dressing and toss well.
6. Add the bread croutons. Make shavings of the parmesan cheese with a peeler and add to the mixture in the bowl. Toss the mixture lightly with your hands.
7. Transfer into a serving bowl and serve immediately.