CLASSIC CAESAR SALAD

Super fresh and super rich, this salad makes for a great summer's day main or starter!

SERVES: 4

TIME: 3 HOURS

INGREDIENTS

2 large Romaine or Cos lettuces'

1 medium Ciabatta loaf

3 tbsp Olive oil

Salt & Pepper

DRESSING:

1/3 tsp English mustard

1 1/4 tsp White wine vinegar

1/2 tsp Garlic, finely chopped

2 Anchovy fillets

1 Egg yolk

1 1/4 tsp Lemon juice

10g Parmesan, grated

1 tsp Worcestershire sauce

100ml of Extra virgin olive oil

Salt & pepper

FOR SERVING:

1 handful of Parmesan, grated

INSTRUCTIONS

1. Preheat oven to 180C/gas mark 3.

2. Cut the ciabatta into 2cm and drizzle with olive oil and season with salt and pepper. Place on a baking tray in the oven.

3. After 10 minutes give the croutons a shake and return to the oven for a further 5-10 minutes until golden brown. Remove and allow to cool.

4. Add the mustard, white wine vinegar, garlic, anchovy fillets, egg yolk, lemon juice, parmesan and worcestershire sauce into a food processor and blend into a smooth paste.

5. Slowly drizzle the extra virgin olive oil into the processor as it blends until its fully incorporated, then season to taste with salt and pepper. If the dressing is to thick you can mix in some water until it reaches the desired texture. Transfer the dressing into a bowl and leave in the fridge until ready to use.

6. Cut the lettuce into bite size pieces before giving it a good wash and drying it thoroughly (It's important for the leaves to be dry so the dressing doesn't become diluted).

7. In a large bowl mix together the lettuce leaves, dressing and half the croutons. Serve up, finishing with the rest of the croutons and a handful of freshly grated parmesan.