Ingredients (4 people):
2 cans of Amanda smoked cod liver, fried
4 lettuce, roughly picked
100 g parmesan flakes
4 white bread cut into small cubes
3 egg yolks
75 g parmesan, finely grated
1 clove of garliv, finely grated
1 teaspoon of Dijon mustard
4 anchovy fillets
2 tablespoons of lemon juice
1 tablespoon of white wine vinegar
1 dl olive oil
Salt and pepper
Heat the oven to 225°C. Put some baking paper on a baking tray. Mix the bread cubes with olive oil 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 are perfect. Season with salt and pepper.
Fry the cod liver on a medium hot pan. Pick the lettuce roughly.
Arrange the Caesar Salad in 4 bowls, top with fried cod liver, croutons and parmesan flakes.