Cae­sar salad

Serves 4

Esquire (UK) - - Style -

• 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

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