Classic Caesar Salad

Separate the lettuce into individual leaves. Rinse and dry with a paper towel.

Cut the loaf into pieces of the desired size.

Place on a baking sheet, drizzle with olive oil and place in the oven.

Cook until golden brown, for 5-7 minutes in an oven preheated to 100-120 degrees.

Place the preheated eggs in salted boiling water and cook for 1 minute, until the yolk remains raw.

Chop the onion and garlic.

Place the onion and garlic in a deep bowl and chop with a blender.

Add mustard, wine vinegar, Worcestershire sauce, lemon juice, salt, sugar, and spices.

Grind the resulting mixture thoroughly with a blender into a homogeneous mass.

Add the lightly boiled chicken eggs. Scrape out the set whites and add them to the blender bowl.

Grind until smooth.

Add olive oil.

Beat again until smooth.

Mix the resulting sauce with pre-grated Parmesan.

Mix thoroughly with a spoon. The sauce is ready.

Tear the lettuce leaves into large pieces into a deep bowl.

Add a few tablespoons of sauce and mix thoroughly.

Sprinkle with croutons on top and mix well again.