Caesar salad with anchovy organic recipe is a salad of romaine lettuce and croutons with anchovy, bacon, parmesan cheese and homemade dressing.
1 small baguette
2 garlic cloves, halved
2 tablespoons olive oil
4 medium bacon slices, trimmed of fat
2 medium romaine lettuces, chopped
10 anchovy fillets, halved lengthways
1 cup shaved parmesan cheese
1 egg yolk
2 teaspoons dijon mustard
2 anchovy fillets
2 garlic cloves, crushed
1 tablespoon worcestershire sauce
2 tablespoons white wine vinegar
¾ cup olive oil
Preheat the oven to 350 F.
Cut the baguette into thin slices and brush both sides of each slice with oil. Bake them on a baking sheet for 15 minutes. Leave to cool, then rub them with the cut edge of garlic clove and then can be broken into pieces.
Cook the bacon, until crisp, drain on paper towels and break into chunky pieces.
In a large serving place the lettuce, bacon, anchovies, croutons and parmesan.
For the dressing, put the egg yolk, mustard, anchovy, garlic, worcestershire sauce, vinegar in a food processor. Process until smooth. Add oil with the motor running until thick and creamy.
Drizzle the dressing over the salad and sprinkle with parmesan.