Caesar Salad

• 4 anchovy fillets
• 1 garlic clove
• 1 egg yolk (or 2 tbsp mayonnaise)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 120ml light olive oil
• 40g Parmesan, finely grated
• Black pepper

• 150g sourdough, torn into chunks
• 2 tbsp olive oil
• Salt
• 2 heads romaine lettuce

Heat the oven to 200°C (180°C fan). Toss the bread with the oil and salt and bake until golden.

Mash the anchovies and garlic with a pinch of salt into a paste.

Whisk in the yolk, mustard, lemon and Worcestershire, then drizzle in the oil slowly, whisking, until thick. Stir in half the Parmesan and plenty of pepper. Loosen with water if needed.

Separate, wash and dry the leaves thoroughly so the dressing clings.

Toss the leaves with the dressing and croutons, and finish with the rest of the Parmesan.