Buy all ingredients right below the recipe
INGREDIENTS FOR THE CROUTONS
- 4 slices of toast bread
- 1 tablespoon butter
- 1 clove garlic
- Salt
INGREDIENTS FOR THE DRESSING
- 1 teaspoon mustard
- 10 g finely grated Parmesan
- 1.5 anchovies
- 1 clove garlic
- 1 teaspoon lemon juice
- 100 g Hellmann's mayonnaise
INGREDIENTS FOR THE SALAD
- 600 g romaine lettuce
- Grated Parmesan for serving
OPTIONAL FOR THE SALAD
- Boiled egg to taste
PREPARING THE CROUTONS
- 1Cut a garlic clove in half lengthwise and remove the germ. Finely grate or crush the garlic with a garlic press and season with a pinch of salt.
- 2Cut off the crusts of the toast bread and dice it into 1.5 cm pieces. In a pan, heat the butter over medium heat and sauté the garlic for a short time, stirring constantly. Add the bread cubes and toast them until golden brown, stirring frequently.
PREPARING THE DRESSING
- 1For the dressing, also cut a garlic clove in half and remove the germ. Grate or crush the clove again and season with a pinch of salt.
- 2Finely chop the anchovies and mix them with the garlic, the other dressing ingredients, and 3 tablespoons of water.
PREPARING THE SALAD
- 1Remove the tougher parts from the lettuce leaves and tear the leaves into bite-sized pieces. Add the croutons, 1 tablespoon of dressing, and mix everything thoroughly.
- 2Gradually add the dressing until all the lettuce leaves are evenly coated.
- 3Sprinkle the finished salad with grated cheese.
Tip
The lettuce leaves will be crispier if you place them in ice water for 10 minutes. Dry the lettuce leaves before preparation. Only mix the lettuce leaves with the dressing just before serving, so the leaves don't get soggy and stay fresh. Always add the dressing to the salad, not the other way around. Only this way can you ensure that the salad is properly seasoned. You can also add sliced boiled eggs to the salad.
