Caesar salad

Method

1. In a separate pan, fry the bacon pieces until crisp, and leave on one side.

2. Heat a knob of butter in a small frying pan and fry the cubed bread until golden brown; set aside.

3. Separate the leaves from the lettuce and rip into chunky pieces.

4. In a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the cloves have softened. Leave to cool.

5. Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a stick blender - you could also process the mixture in a liquidiser. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.

6. Add the crisp-fried bacon, croutons and lettuce to the dressing and toss to combine. Serve straight away.

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Ingredients

For the salad

4 streaky bacon rashers, cut into lardons
1 tsp Butter
2 thick slices white bread, cubed
2 cos lettuce

For the dressing

4 garlic cloves
150ml White wine
4 egg yolks
2 anchovy fillets
150g Parmesan, grated
300ml extra virgin olive oil
1 tbsp Dijon mustard
salt and pepper

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