Classic Caesar salad (lactose free)

Ingredients

• 2 head Lettuce, roughly chopped
• 1/3 pcs Baguette, cubed
• 3 tbsp Salted butter, lactose free
• 150 g Bacon cubes
• 1 pcs Large, free range egg
• 2 clove Garlic, grated
• 120 g Parmesan, grated
• 60 ml Extra virgin olive oil
• 5 pcs Anchovies in oil, drained
• 2 tbsp Red wine vinegar
• 2 tbsp Parsley, fresh, chopped
• 1/2 tbsp Worcestershire sauce
• 1/4 tbsp Lemon juice, freshly squeezed
• 1/2 tbsp Mustard seeds, ground
• 1 pinch Salt and pepper to taste

Method

1. Preheat oven to 200°C.
2. Start by soaking the anchovies in warm water for five minutes.
3. Drain the anchovies and pat them dry then chop and crush them up to form a thick paste.
4. Place a small saucepan over medium heat then add the butter and garlic. Stir occasionally for around 5 minutes then turn off the heat and transfer the butter mixture into a bowl. Pour in the baguette cubes and the parsley and toss well to combine. Sprinkle the salt and pepper then toss again.
5. Arrange the baguette cubes on a baking sheet then bake for around 10 minutes until the bread becomes crispy and golden.
6. In another saucepan bake the bacon and put aside to cool.
7. Remove the croutons from the oven and set aside to cool.
8. Meanwhile, boil some water in a small saucepan and put the egg in the water. Turn off the heat immediately and let the egg stand in the hot water for 5 minutes then rinse the egg with cold water.
9. In a large bowl, combine the egg, Worcestershire sauce, anchovy paste, mustard, lemon juice, and the vinegar until the mixture is smooth.
10. Slowly whisk the olive oil into the egg mixture then season with some salt and pepper.
11. Mix in the croutons, lettuce, bacon, and the parmesan.
12. Serve immediately!