Caesar salad

Serves 4

INGREDIENTS

Dressing

4 anchovy fillets, drained

1 small garlic clove

Sea salt

2 egg yolks

2 tbs lemon juice

¾ tsp Dijon mustard

2 tbsp rapeseed oil

120ml vegetable oil

3 tbsp Parmesan, finely grated

Freshly ground black pepper

Croutons

120g 1cm cubes country bread, with crusts

2 tbsp rapeseed oil

Salad

2 romaine hearts, washed, dried and leaves separated

50g Parmesan, shaved

60g marinated anchovies, drained

METHOD

• To make the dressing; chop together anchovy fillets, garlic, and a pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 tbsp lemon juice, and mustard.  Adding drop by drop to start, gradually whisk in rapeseed oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice to taste.
• To make the croutons; preheat oven to 190C°. Toss bread with rapeseed oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden for 10–15 minutes.
• To serve; use your hands to gently toss the lettuce, croutons, anchovies and dressing, then top off with the shaved Parmesan.