Caesar Salad

Ingredients

• 2 Romaine Lettuce Hearts
• 3 slices whole grain toast
• 3 cloves garlic
• 3 tbsp Rapeseed oil
• 2 tsp lemon juice
• 0.5 tsp sharp mustard
• 1 fresh egg
• 3 tbsp olive oil
• Salt
• Pepper
• 1 pinch honey
• 25 g Parmesan (one piece)

Instructions

1. 1.

   Remove stems from bread as desired, then cut into about 1 cm cubes. Peel and finely chop 2 cloves of garlic. Heat rapeseed oil in a pan, add the bread cubes, and roast them golden brown on all sides over medium heat. Add the garlic toward the end of cooking. Drain croutons on kitchen paper.

2. 2.

   Wash and dry romaine lettuce, then cut leaves into about 2 cm wide strips.

3. 3.

   Combine remaining garlic, lemon juice, mustard, egg, olive oil, honey, grated parmesan, and approximately 50 ml water in a blender. Blend on high until the dressing is white‑creamy. Season with salt and pepper, thinning with more water if needed.

4. 4.

   Toss romaine lettuce with the dressing and serve on deep plates, garnished with croutons and optional parmesan.

5. 5.