Caesar salad


• 1 large, beautiful green leafy romaine lettuce

• 1 large, round, fresh and beautiful American lettuce

• 1/2 cup fresh Parmesan cheese, grated or flaked

• 2 tablespoons of bacon cut, toasted and defatted

• Pieces of toasted cassava


• 3 tablespoons of olive oil

• 4 tablespoons of corn oil

• 1/2 cup of fresh lemon juice

• 2 teaspoons Worcestershire sauce

• 2 teaspoons mustard

• 1 teaspoon of sugar

• 1 teaspoon of black pepper

• 1 garlic clove, crushed

• 1 fresh raw whole egg

• 5 drops of hot sauce

• 3 anchovy fillets


Wash the lettuces well and put them to drain. Cut the romaine lettuce into thin julienne strips and reserve in the fridge; The American is made a circle in the center and, removing its heart, the leaves are carefully removed from the center, until a bowl of lettuce is obtained, it is also reserved in the refrigerator.

In a deep container the whole raw egg is placed, the anchovy fillets are crushed, the 1/2 cup of fresh lemon juice is added, the teaspoons of Worcestershire sauce, the mustard, the sugar, the black pepper, the clove of crushed garlic and dripping hot sauce. Everything is beaten vigorously with a hand mixer and the oils are added in the form of a thread until obtaining a thick dressing. The salt is tested and rectified, if necessary, add a teaspoon of salt.

You can also make this dressing by putting all the ingredients in the blender, except the oils, which will be added in the form of a thread while the other ingredients are blended at high speed. Later, when emulsifying and obtaining the dressing, rectify the salt.


On a flat plate we place the American lettuce in the shape of a bowl, add a little dressing inside and aside, in a container, mix the romaine lettuce with the rest of the dressing and put it inside the American lettuce, the crispy bacon and, for On top, we place the Parmesan cheese flakes and the toasted cassava pieces just when serving.