Caesar salad

Instructions

• 1
  Halve the garlic lengthwise, remove the inner germ, and grate the garlic on a fine grater or mash it into a paste with a pinch of salt.
• 2
  Trim the crusts from the toast bread and cut the soft part into 1.5 cm cubes. Heat butter in a pan over medium heat and briefly sauté the garlic, stirring constantly. Add the diced toast bread and let it turn golden, stirring frequently.
• 3
  Halve the garlic lengthwise, remove the inner germ, and grate the garlic on a fine grater or mash it into a paste with a pinch of salt.
• 4
  Finely chop the anchovies and mix them with the garlic, other ingredients, and 3 tablespoons of water.
• 5
  Cut out the tough cores from the lettuce leaves and tear them into bite-sized pieces into a bowl. Add the croutons, pour in 1 tablespoon of dressing, and mix everything thoroughly.
• 6
  Gradually add dressing until all the lettuce leaves are evenly coated.
• 7
  Sprinkle the finished salad with cheese shavings.
• 8
  The lettuce leaves will be crispier if you place them in ice water for 10 minutes. Dry the leaves before preparation. Mix the salad with the dressing just before serving. This way, the salad will remain fresh and the leaves won't wilt. Always add the dressing to the salad, not the other way around. This way, you'll have control over seasoning the salad.