Spring Greens with Caesar Dressing

1. Put a large pan of salted water onto boil. Place 3 anchovy fillets, 1 small, peeled garlic clove, 1 large egg yolk, 2 tbsp lemon juice and ½ tsp Dijon mustard in a small blender or food processor. Season with a little salt and pepper. Blitz to make a paste, then add the olive oil, 1 tsp at a time, gently whizzing after every addition till you have a smooth 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 into the dressing. Taste and add 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 3-4 mins till 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.