CAESAR SALAD

To make the garlic croütons, heat the oil in a heavy-based frying pan. Add the garlic and bread and cook, stirring and frequently tossing, for minutes, or until the bread is crispy and golden colour all over. Transfer from the frying saucepan with a slotted spoon and drain on kitchen paper.

Meanwhile, take a small saucepan of water to the boil, add the egg to the hot water and cook for two minutes, then remove from the pan and reserve.

Arrange the lettuce leaves in a serving bowl. Mix the oil and lemon juice, then season to enjoy with salt and pepper.
Crack the chicken egg into the dressing and whisk to blend.
Pour the dressing on the lettuce leaves, stir well, then add the croütons and anchovies and toss the salad again. Sprinkle with Parmesan cheese shavings and serve immediately.

SERVES 4

1 large egg
2 cos lettuces or 3 Little Gem
lettuces
6 tbsp olive oil
2 tbsp lemon juice
8 canned anchovy fillets, drained
and roughly chopped
85 g/3 oz Parmesan cheese
shavings
salt and pepper
garlic croütons
4 tbsp olive oil
2 garlic cloves
5 slices of white bread, crusts
removed, cut into I-cm/%-inch
cubes