Ingredients (4 people):
2 cans of cod liver
1 head of romaine lettuce, roughly chopped
100 g parmesan flakes
4 pieces of white bread cut into small cubes
Olive oil
Caesar dressing:
3 egg yolks
75 g parmesan, finely grated
1 clove of garlic, finely grated
1 teaspoon of Dijon mustard
4 anchovy fillets (not needed if you do not like anchovies)
2 tablespoons of lemon juice
1 tablespoon of white wine vinegar
1/3 cup of olive oil
Salt and pepper
Preparation:
Heat the oven to 225°C. Lay our some parchment paper on a baking tray. Mix the bread cubes with olive oil, italian seasoning and salt/pepper and bake in the oven for approx. 8 minutes until they are golden and crispy.
Blend all the dressing ingredients except the olive oil into a smooth and creamy mixture. Then add the olive oil. Stop blending when the consistency is perfectly creamy. Season with salt and pepper.
Optional and Extra Tasty: Try frying the cod liver on a medium hot pan to warm it up. Cut the lettuce roughly.
