Caesar Salad with Homemade Mayonnaise

This Caesar salad recipe differs from all others in the absence of chicken and shrimp. All the rest - classic and familiar - ingredients are in place.

Ingredients

• 400 g romano salad
• 200 g Caesar sauce
• 100 g toast
• some grated Parmesan for serving
• 200 g fresh toast bread
• 15 g olive oil
• 2 cloves of garlic
• 2 tbsp. l. milk
• 6 fresh egg yolks
• 1 tbsp. l. Sahara
• 2 tbsp. l. dijon mustard
• a pinch of salt
• 1 tbsp. l. lemon juice
• 250 ml extra virgin olive oil
• 15 g anchovy fillet
• 5 g capers
• 50 g extra virgin olive oil
• 40 g english mustard
• 400 g homemade mayonnaise
• 40 g grated Parmesan

Directions

1. Prepare mayonnaise. Whisk together the yolks, sugar, mustard, lemon juice and salt in a bowl. Then, adding oil drop by drop, continue beating until a homogeneous emulsion is formed.
2. Prepare a mayonnaise-based sauce. Place anchovy fillets, capers, butter and mustard in a blender bowl. Beat until the consistency of a homogeneous mass (if there are pieces of anchovies, this is not bad, but quite the opposite). Add prepared mayonnaise and finely grated Parmesan, mix with a whisk.
3. Prepare croutons. Finely chop the garlic, pour in hot milk, put it on a sieve after a minute, then dry it with a napkin. Stir the oil with the garlic, let stand for 20-30 minutes. Cut the bread into 1 cm cubes. Sprinkle the sliced ​​bread with garlic oil, stir and transfer to a baking sheet. Bake in the oven at 180 ° C. Take out, transfer to a clean plate, let cool to room temperature.
4. Dismantle the Romano salad into leaves, removing the outer and sluggish ones, rinse in running cold water, chop into large pieces. Allow to dry or dry in a centrifuge.
5. Place the leaves in a large bowl, pour in 100 g of the sauce, stir quickly. Pour in another 100 g, mix again. Salt if necessary. Add half of the prepared croutons, stir, and immediately place on plates. Sprinkle the remaining croutons on top, sprinkle with grated Parmesan.