Roman Winter Salad

*Juice of one lemon, Worcestershire sauce, garlic and salt finely with a hand blender. Add egg and blend briefly. With the blender running, add 75 ml of neutral oil and the olive oil. Season with pepper and leave the dressing to cool.

Remove the crust from the white bread and cut into 1 cm cubes. Heat 50 ml neutral oil in a frying pan and toast the white bread cubes in it while stirring until golden brown. Remove and drain on kitchen roll. 3.

Clean the lettuce, rinse, spin dry and pluck into bite-sized pieces. Roughly grate or shave cheese.

4. mix leaf lettuce in a baking bowl with dressing, croutons and 20 g cheese. Bring leaf lettuce to table sprinkled with remaining cheese.

Not named after the emperor, but after Caesar Cardini, whose hotel restaurant was not in Italy, but in Tijuana, Mexico: In 1924, a shortage of supplies made the restaurateur inventive – the result was the substantial salad classic, which other chefs later refined with a little Worcestershire sauce and anchovies.

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