Add Vinegar, white balsamic vinegar, Worcester-gravy, cold water, garlic, pepper, and oil in an empty preserving jar.
Cut the anchovy fillets into tiny pieces and mix them into the sauce. Season the whole sauce to your taste with pepper or, if necessary more vinegar or water.
Close the lid tightly and shake vigorously.
Place the toast on a cutting board and cut off the crust beforehand. Cut it into small cubes and store in a well-sealed bowl so that it won't dry out.
Cut the bacon into small strips and keep them in a well-sealed bowl in the refrigerator until ready to use.
Final preparations before serving
Wash the iceberg lettuce in cold water and drain thoroughly.
Place the already pre-made toast cubes on a cutting board and drizzle with two tablespoons of mild olive oil. Allow soaking in a little.
Roast in a non-stick pan, over not too high heat, until crispy and light brown. Remove from pan and set aside to cool.
Again, fry the bacon in a coated pan, without adding any more fat, until crispy. Remove, and layout on a layer of paper towels to degrease.
Tear the lettuce into small, bite-sized pieces and place them on individual salad plates. Pour the salad marinade on top.
Sprinkle the Caesar salad with toasted bread cubes, bacon cubes, and finally the Parmesan cheese shavings on top of the salad.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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