Caesar salad is a pretty common dish that I’m pretty sure most people reading this have tried at some point. For a longtime I used store bought dressing when making it, but after making the dressing my self, I don’t think there any going back. Adding anchovies into a salad dressing might seem a bit off putting, but in my opinion it brings the salad up to another level. I cut the anchovies by hand (using a knife, of course), which leaves the dressing a bit chunkier. If you want a completely smooth dressing, you can use a food processor while making the dressing. The oil used in the dressing can be either canola oil or olive oil. Using olive oil makes it a bit more robust, but the difference is not that noticable.

Dressing

• 1 tin(~100g) of anchovies
• 3 egg yolks
• 1 clove of garlic
• 1dl neutral flavored oil
• juice of half a lemon
• 2 tsp Dijon mustard

Croutons

• 4 slices of toast
• 3 cloves of garlic
• 2 tbsp. oil

Salad

• 4 hard boiled eggs, cut into wedges
• 2 chicken fillets
• 1 head of romaine lettuce shredded
• 1/2-1 dl parmesan cheese shavings

1. Cut anchovies and garlic into thin slices. Combine with egg yolks, mustard and lemon juice. Whisk together while slowly adding in the oil in a steady stream. Once the dressing has come together, you can add in a couple drops of Worcestershire sauce or some grated parmesan cheese to adjust the flavor of the dressing.
2. Heat the oven to 200 °C. Chop the toast into cubes. Crush 3 cloves of garlic and mix with 2 tbsp. oil. Add in the cubed bread, and bake in the oven for ~10 minutes, until crispy. Lightly season the croutons after they’re done.
3. Pan fry the chicken fillets until cooked. Once done, cut them into strips.
4. Combine salad, croutons, parmesan and half of the dressing. Mix together and and top the salad with the egg wedges. Serve with chicken and rest of the dressing on the side.