CAESAR SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS

F 8 streaky bacon rashers or pancetta F 10 anchovy fillets F 2 small garlic cloves, crushed F 1½ tbsp extra-virgin olive oil F 2 thick slices sourdough, torn into bite-sized pieces F 12 cos lettuce leaves F 12 radicchio or purple witlof leaves F 100g shaved parmesan

DRESSING

F 2 eggs, at room temperature – this is critical, folks! F 80ml extra-virgin olive oil F juice 1 lemon F 2 tbsp Worcestershire sauce F ½ tsp sea salt F ½ tsp ground white pepper

1 Cook the bacon in a non-stick frying pan over high heat for 4 mins or until crisp on both sides. Transfer to a plate lined with paper towel to drain.

2 Finely chop two anchovy fillets and place in a small bowl with the garlic and oil. Mash with the back of a spoon until a paste forms (or you can do this using a mortar and pestle). Add the bread and toss to coat in the anchovy paste.

3 Save washing up and add the bread to the pan you used for the bacon. Cook over medium heat, tossing constantly, until evenly toasted. Transfer to the plate lined with paper towel to drain.

4 It’s now time to make your dressing. Make sure the eggs are at room temperature (if they’re too cold they will crack), then gently add to a saucepan of boiling water and cook for 2½ mins. Immediately remove and plunge into an ice-cold water bath.

5 Crack the eggs open over a tall jug and use a teaspoon to scoop out all the egg left in the shells. Add the remaining dressing ingredients and blitz with a stick blender until well combined.

6 Arrange the cos and radicchio or witlof leaves in a serving bowl and add the bacon and shaved parmesan. Top with the remaining anchovy fillets and scatter over the croutons. Drizzle with plenty of dressing.