Caesar Salad

Ingredients

• 2 romaine hearts, leaves separated
• 150 g bread, torn into rough croutons
• 5 tbsp olive oil
• 6 anchovy fillets
• 1 garlic clove
• 2 egg yolks
• 1 tsp Dijon mustard
• juice of 1 lemon
• 1 tsp Worcestershire sauce
• 60 g parmesan, finely grated, plus shavings

Method

1. Make the croutons

   Toss the torn bread with two tablespoons of the oil and a pinch of salt and bake at 200°C until golden and crisp through. Tear rather than cube — the ragged edges catch the dressing.

   12 min

2. Make a paste

   Pound the anchovies and garlic to a smooth paste with a pinch of salt.

3. Build the dressing

   Whisk in the yolks, mustard, lemon and Worcestershire, then trickle in the remaining oil slowly, whisking, until it thickens like a loose mayonnaise. Add the grated parmesan. If it splits, whisk a fresh yolk in a clean bowl and add the split dressing to it drop by drop.

4. Dress and serve

   Toss the leaves in just enough dressing to coat, then add the croutons and parmesan shavings. Dress at the last moment or the leaves collapse.