Easy Classic Caesar Salad with Anchovies

Name: Easy Classic Caesar Salad with Anchovies
Total time: 600 s
Yield: 2 people
Cuisine: American
Ingredients: Your favorite prewashed green mix; Parmesan-Reggiano; Lemon; Extra virgin olive; 1 egg; 1 garlic; 1 tbsp canned anchovies

Mouseyo @mouseyo

From "How to Cook Everything the Basics" by Mark Bittman. I don't use Worcestershire sauce or salt because I think it's too salty already with the anchovy. I don't use tomatoes, olives or nuts. While these make the salad more colorful, they distract from the harmony of flavors of everything here.

Saved

Ingredients

10 minutes

2 people

Your favorite prewashed green mix
Parmesan-Reggiano
Lemon
Extra virgin olive
1egg
1garlic
1 tbspcanned anchovies

Saved

Steps

10 minutes

1

Cut the garlic in half and rub it all over your bowl. Here I use plastic bowl instead of stainless steel because the plastic bowl retains garlic smell better.
2

Poke a hole in the smaller end of the egg and put it in boiling water. Boil it till you see the cooked white poking out, about 2 min.
3

Break the egg and see egg yolk should be very runny. Scoop out the yolk and white into the bowl and whisk them with a fork while adding lemon and extra virgin olive oil. Taste and add as you like.
4

Add 1 tbsp canned anchovies or more depending on your taste. Be careful of the little bones in the fish. Either take them out or grind them all into a paste.
5

Put green mix into dressing and mix. You want to keep the garlic scent so you cannot mix it in another bowl. Throw on top grated Parmesan-Reggiano as much as you like.