Tétova ínyenc 
Among the many Caesar salad variations, this one based on Judit Stahl’s recipe is my favorite. This is the base version. It mostly consists of lettuce and croutons. Be careful though, because due to the butter and parmesan it has quite a high calorie content. Therefore, I think it is better suited for lunch than dinner.
Ingredients
- 1 small head iceberg lettuce
- 2–3 slices brown bread
- 2 eggs
- butter
- salt, pepper
- parmesan
- sardines in oil
Dressing
- sardines in oil with the oil
- juice of half a lemon
- 1 tablespoon mustard
- 2 cloves garlic
- Worcestershire sauce
Preparation
- I prepare soft-boiled eggs. Meanwhile, I toast the bread cubes in butter and sprinkle grated parmesan on top at the end.
- I tear the lettuce into pieces and mix it with the croutons.
- I prepare the dressing by blending all ingredients together. Without a blender, a jar and some shaking will do the job.
- I pour the dressing over the salad and place the halved soft-boiled eggs on top.
- I finish with sardines and parmesan shavings just before serving.
