Caesar salad

INGREDIENTS

2 small heads of Cos lettuce, torn into small pieces

100g (31⁄2oz) shop-bought croutons

2 large eggs

60g (2oz) Parmesan cheese, shaved or grated

For the dressing

2 garlic cloves, crushed to a purée

2 anchovy fillets in olive oil, drained and finely chopped

120ml (4fl oz) extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

freshly ground black pepper

METHOD

To make the dressing, mash the garlic and anchovies together to make a thick paste. Transfer to a screw-top jar, add the olive oil, lemon juice, and Worcestershire sauce, then season to taste with pepper. Shake the dressing until well blended. Set aside.

To assemble the salad, toss the lettuce leaves with the croutons in a salad bowl. Bring a small saucepan of water to the boil over a high heat. Reduce the  heat to medium, add the eggs, and boil gently for no more than 2 minutes. Drain and rinse with cold water.

Crack open the eggs, scoop on to the lettuce, and toss. Shake the dressing again, then add to the salad, and toss again. Sprinkle with the Parmesan and serve at once.