Exquisite in its simplicity, a salad of romaine lettuce, croutons and dressing in our restaurants is filled with incredible ingredients, from cherry tomatoes and quail eggs to squid. Let's try to cook Caesar close to the original recipe.
Cut the crust off the bread and cut the flesh into 1.5-2 cm cubes. Heat 40 ml of olive oil in a frying pan and toast the bread until golden on all sides, 12 minutes.
Peel the garlic and chop with a knife along with the anchovy into a paste. Add egg yolk, vinegar, salt and pepper and 30 ml olive oil, beat with a whisk. Finely grate the parmesan and add to the dressing.
For Addition #1, season the shrimp with salt and pepper and fry in olive oil on both sides until golden brown, about 2.5 minutes.
For additive number 2, season the fish fillet with salt and pepper, brush with olive oil, fry in a pan until golden brown and put in the oven for 5 minutes. Then cut into small pieces.
For additive number 3, rub the chicken fillet with salt, pepper and fry in a pan until golden brown. Then put in an oven preheated to 160 ° C for 15 minutes. Let the breasts rest on a plate under a piece of foil for 5 minutes, then cut crosswise into thick slices.
Separate the lettuce leaves from the stalk. Leave the medium-sized leaves whole, and tear the large ones into large pieces. Put the lettuce leaves in a bowl, pour over the dressing, mix. Spread croutons and toppings, if using, on the leaves and serve.