Caesar salad

Για το dressing

1 egg yolk 2 anchovy fillets 1 tsp Dijon mustard 1 garlic clove 2 tbsp lemon juice 1/2 tsp Worcestershire sauce 60 ml olive oil 30 g grated parmesan Pepper

For the crispy parmesan

150 g grated parmesan

For the salad

1 romaine lettuce, roughly chopped 100 g rustic bread (for croutons) 2 tbsp olive oil Zest from ½ lemon Salt Pepper

Croutons: Tear the bread into small pieces. Spread on a baking tray with parchment paper, drizzle with olive oil, season with salt and pepper, and bake at 180°C for 8–10 minutes or pan-toast until golden.

Crispy parmesan: Spoon piles of grated parmesan onto a lined tray to form small circles. Bake at 180°C for 8–10 minutes or microwave for 1 minute until golden and crisp.

Dressing: In a bowl, mix chopped anchovies and garlic. Add the yolk, parmesan, mustard, lemon juice, pepper, and Worcestershire sauce. Gradually whisk in the olive oil until emulsified.

Salad assembly: In a large bowl, combine romaine lettuce and croutons. Add desired amount of dressing and toss well.

Serve with crispy parmesan shards and a sprinkle of lemon zest.