Charred lettuce Caesar salad

SERVES 4

This fresh take on the Caesar salad makes the most of its simple ingredients. Homemade croutons — cut from a sourdough bloomer — deliver a satisfying crunch in this tasty side salad

WHAT YOU’LL NEED

1 garlic clove, crushed

2 tbsp olive oil, plus 1 tsp

120g sourdough bloomer (4 thick slices), cut into cubes

3 bacon medallions, cut into 1cm pieces

4 Little Gem lettuces, halved lengthways

90ml reduced-fat Caesar dressing 2 anchovies, drained and finely chopped

20g Parmesan

METHOD

Preheat the oven to gas 6, 200°C, fan 180°C. Mix the garlic and 1 tbsp oil in a bowl; set aside.

Put the bread in a bowl, add 2 tbsp water and 1 tbsp olive oil and gently mix with your hands until the liquid has been absorbed. Arrange the bread in a single layer on a baking tray and bake for 18-20 mins, shaking once or twice, until golden brown.

Return to the bowl, drizzle over half the garlic oil and mix; set aside to cool. Meanwhile, heat 1 tsp oil in a nonstick frying pan over a mediumlow heat. When hot, add the bacon and fry, stirring, for 8-10 mins until golden. Drain on kitchen paper and set aside.

Preheat a griddle pan over a medium-high heat until very hot. Brush the lettuce halves with the remaining garlic oil. Griddle, flat-side down, for 2-3 mins until lightly charred but not cooked.

Arrange the lettuce on a platter, drizzle with the Caesar dressing and sprinkle over the anchovies. Top with the bacon,then use a peeler to shave off thin slivers of Parmesan. Scatter over the croutons to serve.