Classic Caesar Salad with Anchovy Dressing

Ingredients

• 2 Cos/Romaine lettuce, outer leaves removed, inner leaves torn into large pieces
• 150 sourdough or white bread, torn into rough 2cm chunksuse gluten-free bread to make the dish gluten-free
• 30 g unsalted butter
• 2 tbsp olive oil
• 6 anchovy fillets in oil, drained
• 1 cloves garlic, peeled
• 2 egg yolks
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp lemon juice, freshly squeezed
• 80 ml extra virgin olive oil
• 50 g Parmesan, finely grated, plus extra shavings to serve
• 1 pinch black pepper, freshly ground

Contains: cereals gluten, eggs, fish, milk, mustard.

Method

1. Heat the butter and 2 tbsp olive oil in a large frying pan over a medium-high heat. Add the torn bread and toss to coat. Fry for 6–8 minutes, turning regularly, until the croutons are deep golden and crisp all over. Tip onto a plate lined with kitchen paper and set aside.About 8 min
2. While the croutons cook, make the dressing. Using a pestle and mortar or the flat of a knife, pound the anchovy fillets and garlic together into a smooth paste.About 3 min
3. Whisk the egg yolks, Dijon mustard, Worcestershire sauce and lemon juice together in a medium bowl until combined. Add the anchovy-garlic paste and whisk again.About 2 min
4. Slowly drizzle in the 80ml extra virgin olive oil, whisking constantly, until you have a thick, glossy dressing. Stir in the 50g grated Parmesan and season generously with black pepper. Taste — it should be bold, salty and lemony. Add more lemon juice if needed.About 3 min
5. Put the torn cos leaves into a large bowl. Spoon over the dressing and toss well, making sure every leaf is coated. Add the croutons and toss once more.About 2 min
6. Divide between four plates and top with Parmesan shavings and an extra grind of black pepper. Serve immediately.