Caesar salad

Salade chevre chaude

• 200 GRAM GREEN ROMAN LETTUCE
• 50 GRAM PARMESAN CHEESE, sliced
• 50 GRAM ANCHOVIES
• 2 SLICES WHITE BREAD, in cubes without crust
• 2 CLOVES GARLIC, mashed
• 1 EGG
• 5 TBSP OLIVE OIL
• 2 TBSP LEMON JUICE
• 1 TSP MUSTARD
• 1 TSP WORCESTERSHIRE SAUCE

• 200 GRAM WHITE SOFT GOAT CHEESE
• 4 SLICES SPICE CAKE (or French bread)
• 200 GRAM GREEN LETTUCE
• 3 TBSP OLIVE OIL
• 2 TBSP RASPBERRY VINEGAR
• 2 TBSP HONEY
• 100 GRAM SLICED ALMONDS

For the dressing, mix together 3 tablespoons olive oil, the egg, garlic, lemon juice, mustard and Worcestershire sauce. Put the lettuce in a big bowl and pour the dressing on top.
Mix the bread cubes with the remaining olive oil (and salt and pepper) and put in the oven for 6-7 minutes at 200 degrees Celsius, until they are golden brown (croutons). Allow the croutons to cool down and distribute them over the salad, as well as the parmesan cheese and the anchovies.

Caesar salad was first created in the 1920s by the Italian Caesar Cardini in his restaurant in Mexico. Some say it was prepared for a group of Hollywood movie stars, some say there was a British prince on tour.
So even though the recipe is known as American, it is not originally so; also the ingredient list has changed, as anchovies was not in the original recipe.

If you want to stick to the American background, you can serve the salad on the 2nd of February, the day the Americans celebrate Groundhog Day. Click on culinary calendar for more links between cooking and celebration.