• 4 small romaine hearts,
washed, dried, separated • 150g Parmesan, finely grated • 500g stale sourdough bread,
torn into bite-sized chunks • 50g butter (but have more
as back-up, just in case)
• 1 x 28g tin of anchovies
• 2 organic free-range egg yolks • 1 clove garlic, finely chopped • Teaspoon Dijon mustard • Tablespoon lemon juice
• Olive oil
• Flaky sea salt
1. Melt the butter in a large heavy-based pan on medium heat. Add the bread chunks and fry until golden brown, in batches using more butter if necessary. Set croutons aside on kitchen towel.
2. On a board, finely chop the anchovies with a wide-bladed knife, then, using the knife’s edge, mash into a paste. Transfer to a large mixing bowl with the chopped garlic, mustard and lemon juice. Stir in the egg yolks and then, with a whisk in one hand and the bottle of olive oil in the other, very, very slowly drizzle the oil while whisking hard until the dressing emulsifies and looks thick and shiny.
Add half the Parmesan, a good twist of black pepper and a pinch of salt. Stir and set aside.
3. Place the washed leaves into a big mixing bowl and slowly pour on the dressing while
turning the leaves over with your other hand. Don’t drown the salad, you simply want the
lettuce to be lightly coated; you may not need to use it all.
4. Add the croutons and turn once more, then divide equally onto four large plates. Scatter the remaining grated Parmesan and finish off with a final twist of black pepper.
Russell Norman is the founder of Polpo and Spuntino; Instagram: @russell_norman; russellnorman.net
Ingredients for the classic caesar salad dressing