Ingredients

• Egg yolks 2
• Garlic cloves 2
• Anchovy fillets 12
• Dijon mustard ½ tsp
• Lemon juice 1 lemon
• Olive oil 125ml
• Groundnut oil 125ml - plus 50ml for frying
• Worcestershire sauce to taste
• Seasoning to taste
• White bread (thick cut) 2 slices
• Cos Lettuce 2 heads
• Parmesan cheese 20g

Method

1. Attach the knife blade to the food processor.
2. Add the yolks, garlic, 6 anchovy fillets, mustard and lemon juice and process to a paste.
3. With the machine running gradually add the oils until a thick sauce is achieved.
4. Add the Worcestershire sauce to taste, and check the seasoning.
5. Store in a very clean container in the fridge.
6. Cut the bread into cubes and shallow fry in a hot pan until golden.
7. Remove two leaves from each lettuce.
8. Using the slicing disc slice the remaining lettuce in the food processor.
9. Mix the sliced lettuce with the Caesar dressing.
10. Grate the parmesan cheese using the shredding disc and reserve.
11. Place a salad leaf onto a serving plate/dish and spoon the Caesar salad on top.
12. Finish with a few anchovy fillets and a scattering of parmesan and croutons.

Chef's tips: The process of adding the oil to the mixture should take no less than a minute. Don’t do this too far before serving as the leaves can oxidise.