Caesar salad
============ 2024-12-04 *


Inspired from Skinny chicken and avocado caesar salad
and Salade César

Comment: This recipe does not pretend to be the real Caesar salad recipe, but it is effective and certainly better than what we are served in many restaurants.
There are several degrees of sophistication for this recipe, either a simple dressing, then depending on time and ingredients available, we add lardons (almost essential), croutons (also essential), and roasted garlic.
The roasted garlic is optional, but adds an interesting taste, however it requires a little more preparation.
It can be prepared in a small pan in 20 to 30 minutes. If so, once finished, use the EVOO for the croutons. Crushed roasted garlic can be added to the sauce in place of chopped garlic.
You can also add hard-boiled or poached eggs, avocado or grilled chicken to the salad.

Makes 200 ml (1 smll cup) of sauce or 4 portions (for a lettuce head).

Ingredients:
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1 head of washed romaine lettuce, cut up (see below)

1+ cloves of garlic, finely chopped or grated or 3+ cloves for roasted garlic
2 anchovy fillets or anchovy puree or 1 tablespoon Worcestershire  
juice of 1/2 lemon (no more)
1 teaspoon of Dijon
100 g of good quality mayonnaise
50 g grated Parmigiano-Reggiano cheese  
EVOO
S + P

150 g smoked bacon cut in lardons

2 cloves of garlic for the croutons
6+ thin slices of baguette for the croutons (6-7 mm)
3+ cloves of roasted garlic (opt - to replace the chopped garlic)

Parmigiano-Reggiano shavings to serve

options:
4 eggs, poached or boiled,
1 large (or 2 smaller) sliced avocados
2 chicken breasts, sliced and grilled


Preparation:
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Prepare optional items if necessary: eggs, avocado (thinly sliced), chicken.
- for the chicken, cut it in stips, place it in a bowl with chicken seasoning, and a bit of salt if it is not salty, mix well. Grill it just before serving.

Prepare the croutons:
- rub the baguette slices on both sides with the garlic cloves cut in half.
- cut the slices into croutons (~1 cm) and fry them in a little EVOO or butter until golden.
 or fry the bread in the EVOO used for the roasted garlic.
- Reserve

Prepare the bacon:
- fry the lardons in a pan, let them drain on a paper towel.

Prepare the salad:
- Wash the salad, remove the bottom part of the larger leaves, cut the leaves in half on the rib (except if you are in a hurry) and cut in width into strips of ~2 cm.
- Spin, reserve.

Prepare the sauce:
- Thin the mayonnaise with the lemon juice and 3 or 4 tablespoons of EVOO.
- Add the other ingredients (garlic, grated parmesan, anchovies, S + P), mix well.

Final preparation:
- mix the salad and the sauce well. Add the croutons and bacon.
- Arrange a few Parmigiano-Reggiano shavings on top.
- Add optional elements if using.