Ingredients

• 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
• 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
• 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

Directions

• 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.
• 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.
• 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.
• Remove the pan from the heat
• add the parmesan and mix to coat the croutons with parmesan.
• Place the Little Gem leaves and sliced anchovies into a bowl with some of the Caesar dressing and mix to coat.
• At the last minute
• add the croutons and mix together.
• 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.