Ingredients

• 1 garlic bulb
• 2 tbsp white wine
• 1 tbsp Chardonnay vinegar
• 1 tsp Dijon mustard
• 1 egg
• yolk only
• ¼ tsp Worcestershire sauce
• 50g/2oz marinated anchovies in oil
• 35g/1¼oz parmesan cheese
• grated
• 75ml/2¾fl oz rapeseed oil
• 1 thick slice country bread
• cut into 5mm/¼in cubes
• 2 tbsp extra virgin olive oil
• 1 sprig rosemary
• leaves picked and finely chopped
• 2 baby little gem lettuces
• leaves separated
• 50ml/2fl oz extra virgin olive oil
• 4 garlic cloves
• roughly chopped
• 2 shallots
• roughly chopped
• 110ml/4fl oz white wine
• 60g/2¼oz marinated anchovy fillets in oil
• roughly chopped
• 1 egg
• yolk only
• 110ml/4fl oz double cream
• freshly ground black pepper
• 2 bunches English radishes
• washed and trimmed
• vegetable oil
• for deep-fat frying
• 200g/7oz whole fresh anchovies
• 300ml/½ pint milk
• 75g/3oz plain flour
• 1 tsp cayenne pepper
• plus extra for seasoning
• sea salt
• 1 lemon
• juice only

Directions

• For Caesar salad
• preheat the oven to 180C/360F/Gas 4½.
• Cut the top off of the garlic bulb and discard. Wrap the garlic bulb in aluminium foil and bake for about 20 minutes until the garlic is very soft.
• Remove from the oven and set aside until cool enough to handle. Squeeze the roasted garlic into a small food processor.
• Add the white wine
• Chardonnay vinegar
• mustard
• egg yolk
• half the marinated anchovies
• Worcestershire sauce and parmesan and blend to a fine purée.
• With the blender running
• gradually trickle in the rapeseed oil until the mixture thickens and emulsifies. Season with salt and freshly ground black pepper.
• Place the bread cubes into a bowl with the olive oil
• rosemary
• salt and black pepper and toss well to combine.
• Heat a frying pan until hot
• add the croutons in batches and cook for 2-3 minutes
• turning frequently
• until golden-brown and crisp.
• Toss the baby gem lettuce leaves with the hot croutons
• the remaining marinated anchovies and a drizzle of dressing.
• For the anchovade
• heat a frying pan over a medium heat until warm
• then add the olive oil
• garlic
• shallots and white wine and cook for 1-2 minutes.
• Add the anchovies to the pan and cook for a further 1-2 minutes until the anchovies soften.
• Remove from the heat and blend the anchovy mixture with the egg yolk and cream in a food processor until it becomes a puree. Season with black pepper.
• For the devilled anchovies
• heat a deep fat fryer to 190C/375F
• or alternatively heat some vegetable oil in a deep-sided
• heavy-based pan
• until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended).
• Rinse the anchovies then pat dry with kitchen paper.
• Soak the anchovies in the milk for a few minutes then drain.
• Mix the flour
• cayenne and salt together in a bowl then toss the anchovies
• a few at a time
• in the flour.
• Place into the fat fryer in batches and fry for 1-2 minutes until crisp and golden-brown.
• Remove from the hot fat with a slotted spoon and drain onto kitchen paper. Season with salt
• a little extra cayenne pepper
• and a squeeze of lemon.
• To serve
• pile the devilled anchovies onto a board. Spoon the warm anchovade into a small bowl and place alongside the anchovies
• with the radishes. Finish with a little pile of Caesar salad on the same board.