On it you can start: Place the large glass bowl with the egg yolks in the center. Mix the egg yolks with the mustard, vinegar, salt and pepper. Then add the chopped capers and the pureed anchovy fillets. Stir everything until smooth (I use two forks, but it works just as well with a whisk).
Then slowly add the oil. The sauce should thicken nicely, but not become too mayonnaise-like. Finally, season with a little lemon, add the grated Parmesan cheese and make the consistency lighter and more fluid with the cold clear soup.
Plate, garnish with a few parmesan shavings and the remaining croutons. I personally love a little fine garden cress on top. And rejoice: Caesar’s Salad looks good and tastes delicious. You get to admire yourself.
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