Parmesan Cracker with Caesar Salad

Ingredients

• 120 g freshly grated Parmesan
• 2 slices of toast bread
• 60 ml olive oil
• 1 romaine lettuce heart
• 1 Garlic clove
• 1 egg yolk
• 1 tbsp sharp mustard
• 1 anchovy fillet
• 4 tbsp white balsamic vinegar
• Salt
• Lemon juice
• anchovies (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Sprinkle the cheese in small piles (3-4 cm diameter) onto a baking tray lined with parchment paper. Bake for about 5 minutes until melted. Remove, let cool briefly, then roll out on a metal rolling pin or smooth surface and cut into squares.

2. 2.

   Drain the toast bread and dice it finely. Spread on the tray and drizzle lightly with oil. Bake golden brown for about 5 minutes. Take off and cool.

3. 3.

   For the salad wash, clean, drain, and chop the romaine heart. Peel the garlic clove and combine with egg yolk, mustard, anchovy, 2-3 tbsp water, and balsamic in a tall bowl; blend while adding oil until creamy. Season with salt and lemon juice. Toss with lettuce and spread over the crackers. Garnish with anchovies and croutons before serving.