Ingredients
- For the Caesar dressing
-
- 2
garlic cloves, peeled - 150ml/6fl oz
white wine - 1 tbsp
Dijon mustard - 4 free-range
egg yolks - 3 marinated anchovy fillets, roughly chopped
- 150ml/6fl oz extra virgin
olive oil - 150ml/6fl oz
rapeseed oil - freshly ground
black pepper, to taste
- 2
- For the anchovies
-
- 16 fresh anchovies, cleaned, deboned and flattened out
- salt and freshly ground
black pepper - 2 tbsp
olive oil - 50g/2oz
plain flour - 2 tsp sweet smoked
paprika
- For the salad
-
- 110g/4oz country
bread, cut into small cubes - 2 tbsp
olive oil - salt and freshly ground
black pepper - 25g/1oz
parmesan, grated - 3
Little Gem lettuces, leaves separated - 8 marinated anchovy fillets, finely sliced
- 110g/4oz country
Preparation method
-
For the Caesar dressing, place the garlic and white wine into a small pan and bring to the boil. Simmer for five minutes until the garlic is just softened.
-
Take the pan off the heat and add the mustard, egg yolks and marinated anchovies, mixing to combine.
-
Using a stick blender, blend to a purée and transfer to a bowl.
-
Gradually add the two oils, whisking constantly. Season with freshly ground black pepper, to taste, and set aside.
-
For the anchovies, preheat the grill to high.
-
Season the anchovies with salt and freshly ground black pepper and brush with the olive oil.
-
Mix the flour with the paprika in a small bowl and then toss the anchovies in the flour to coat.
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Place the anchovies onto a grill pan and place under the grill for two minutes until just cooked.
-
Turn and cook for a further minute and then remove from the grill.
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For the salad, mix the country bread with the olive oil, salt and freshly ground black pepper.
-
Heat a frying pan until hot, add the bread and cook for 3-4 minutes, stirring occasionally, until golden-brown on all sides and crunchy.
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Remove the pan from the heat, add the parmesan and mix to coat the croutons with parmesan.
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Place the Little Gem leaves and sliced anchovies into a bowl with some of the Caesar dressing and mix to coat.
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At the last minute, add the croutons and mix together.
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To serve, place a pile of salad in the centre of each of four plates. Pile up the grilled anchovies next to the salad and serve immediately.