Caesar salad from elBulli

The secret of a good caesar salad is to use good ingredients and to dress the salad at the last minute. This recipe is inspired by Ferran Adria, the main chef of ElBulli. For the dressing:

½ garlic cloves

2 Anchovy fillets packed in olive oil, drained

1 egg yolk

3tbsp plus 1 tsp sunflower oil

2 tsp sherry vinegar

¼ cup Finely grated parmesan cheese

For the Salad
• 1 small head Romaine lettuce
• ¼ cup Finely grated parmesan cheese
• 1 cup croutons

• Put the garlic, anchovies and egg yolk into a tall jar or pitcher
• Process with a hand-held blender until smooth
• Very gradually pour in the sunflower oil while blending to make a smooth, thickened sauce that looks similar to mayonnaise. Blend in the vinegar. Stir in the grated Parmesan
• Chop the lettuce into 1 ½ - inch pieces.
• Put the lettuce in to a large mixing bowl, add the Caesar dressing and toss well to coat the leaves
• Pile the salad onto a serving dish. Sprinkle with grated Parmesan than scatter the croutons and serve.
• Note: mild olive oil can be used instead of sunflower oil and iceberg lettuce can be used instead of romaine.

Serve 2 pers.