Spring Greens with Caesar Dressing

1. Put a large pan of salted water onto boil. Roughly chop 3 anchovy fillets and 1 small, peeled garlic clove. Pop them in a blender with 1 large egg yolk, 2 tbsp lemon juice and ½ tsp Dijon mustard. Season with a little salt and pepper. Blitz to make a paste, then add half the olive oil and whizz to combine it. Add the remaining olive oil and whizz again to make a smooth, creamy dressing. No blender? Finely chop the anchovies and crush the garlic. Mix them with the lemon juice, mustard and egg yolk, then whisk in the oil, 1 tsp at a time.

2. Finely grate 15g of the Parmesan and stir it into the dressing. Taste and add more salt, pepper, lemon juice or mustard, if you think it needs it.

3. Trim the woody cores off the spring greens. Finely shred the leaves. When the water in the pan is boiling, add the spring greens and simmer, lid off the pan, for 2 mins till bright green adn just tender. Drain well, shaking off any excess water. Steam dry in the colander for 1-2 mins. Toss the spring greens with the Caesar dressing. Coarsely grate over the remaining Parmesan and serve.