Ingredients:
For the salad: 2 lettuce hearts (I used regular lettuce hearts and Carmel's lettuce hearts)
30 grams Parmesan/Granna Padano cheese, grated
40 grams Parmesan/Granada Padano cheese in shavings (or a block that you carved with a peeler) For croutons: 4-5 slices of bread that you like (sour bread, wholemeal bread, challah, plain bread)
1/2 teaspoon fine salt
3-4 tablespoons olive oil
For the sauce (enough for 3-4 salads): 1 fresh egg (you can also use a hard-boiled egg – then the salad is suitable for pregnant women)
1 tablespoon grainy mustard or plain mustard
1/2 clove of garlic, crushed (optional)
2 teaspoons Thai fish sauce and/or 1/2 package of canned anchovies (don't skip making the salad if you don't have any at home/don't like it)
1-2 tablespoons freshly squeezed lemon juice
1-2 teaspoons vinegar (I like apple cider vinegar)
2 tablespoons soy sauce (if you happen to have Worcestershire sauce at home, use it instead of the soy sauce)
1 cup (240 ml) vegetable oil (I used unrefined canola oil)
1/2 teaspoon of your favorite hot sauce (Tabasco, Sriracha, etc.), optional
3-5 tablespoons water, for dilution
Preparation method:
For the croutons:
- Preheat oven to 160 degrees (normal top and bottom heat).
- Cut the bread into 2-3 centimeter cubes.
- Transfer the bread cubes to a baking sheet lined with baking paper, drizzle with olive oil, and season with salt. Mix gently with your hands.
- Transfer to the oven and bake for 20 minutes or until the croutons are slightly golden brown and crispy.
- It is recommended to carefully stir the croutons in the pan with a wooden spoon after 10 minutes so that they bake evenly.
- Remove from the oven, remove from the pan to a plate or bowl and let them cool. You can make a double or even triple quantity and store in an airtight container.
To prepare the sauce:
- Break the egg into a tall glass and add all the other ingredients except the water. Using a hand blender, blend until smooth.
- Taste and adjust seasoning: If not salty enough, add more salt or soy sauce. If too rich, add more vinegar or lemon juice. If you want a spicier sauce, add more hot sauce.
- Add the water gradually, one tablespoon at a time, until you get the texture of liquid tahini.
- The dressing is enough for 3-4 servings of salad. It will keep for three days in the refrigerator and is not recommended to keep it longer than that. Th