Caesar salad

Caesar salad
Prepare ingredients.
Take 2-3 fillets of canned anchovy ...
... and put to a small bowl.
Crumble the canned anchovy and put aside.
Heat 1 liter of water in a cooking pot.
Put eggs into a boiling water.
Cook for 3-5 minutes.
Peel half boild eggs and add the egg yolk to anchovy.
Beat egg yolk ...
... until everything is mixed well.
Crush a garlic clove and add to it.
Add 1 tablespoon of mustard.
Add juice of 1/4 lime.
Add 1 tablespoon of balsamic vinegar.
Add 1 tablespoon of Worcestershire sauce.
Add 1/2 teaspoon of pepper powder.
Add 2 tablespoons of olive oil.
Stir until everything is mixed well.
Take 7-10 leaves of lettuce and cut out the hard center.
Wash the lettuce.
Put the lettuce on clean paper towels or into a clean colander.
Transfer the lettuce to a bowl.
Take 7-10 leaves of iceberg lettuce and cut out the hard center.
Wash the iceberg lettuce.
Put the iceberg lettuce on clean paper towels or into a clean colander.
Add the iceberg lettuce to the bowl.
Take 7-10 leaves of butterhead lettuce and cut out the hard center.
Wash the butterhead lettuce.
Put the butterhead lettuce on clean paper towels or into a clean colander.
Add the butterhead lettuce to the bowl.
Transfer the salad mixture to a large pot.
Pour the dressing over the salad mixture.
Close well.
Shake the pot well to mix in the content.
Prepare servings.
Add croutons.
Add grated or shaved parmesan cheese (at will).
Serve.

Description

A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.

Ingredients

1 iceberg lettuce
1 butterhead lettuce
1 lettuce
2 fillets of canned anchovy (2-3 fillets)
2 eggs
1 clove garlic
1 tablespoon mustard
1⁄4 lime
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
1⁄2 teaspoon pepper powder
  grated parmesan cheese
  croutons