1 head of Romaine lettuce, washed and the leaves picked loose
pepper from the mill
How to prepare
This dish is based on a traditional Caesar Salad, but now with a Dutch flag.
1 Rinse the salted anchovy fillets a little so that the excess salt disappears. You can also put the fillets in a bowl of milk for a few hours, this will soften the taste of the fish.
2 We'll start with the dressing. Cut four anchovy fillets into small pieces.
3 Take half of the cheese and grate it finely.
4 Take two eggs and separate the egg yolks from the egg white. Use only the egg yolks. Mix the yolks together with the mustard, the garlic, the four anchovy pieces, the lemon juice and the grated cheese until smooth. Use the food processor or mortar.
5 Now add the oil drop by drop to create a nice dressing. Season to taste with a little freshly ground pepper. If the dressing is too thick, add a few drops of water.
6 Take the remaining 4 eggs to poach them in a pan with water (and a little vinegar) just off the boil. By first quickly stirring with a whisk through the water a whirlpool is created in which you can break open an egg for sight. You can also break it open in a bowl first. Depending on the size of the egg, remove it after 3 to 4 minutes.
7 Cut nice thin slices of the remaining cheese with a peeler or cheese slicer. Mix the salad with the dressing in a bowl and divide nicely over four plates. Put the cheese slices on top and divide the remaining anchovy fillets over the plates. Place the poached egg next to the salad.