- 2 garlic cloves, peeled and sliced
- 150ml olive oil
- 2 rosemary sprigs, leaves only
- 4 slices stale white sourdough bread
- 3 anchovy fillets, rinsed
- 1 egg yolk
- Juice of ½ lemon
- 2 cos lettuces, torn into rough pieces
- 50g shaved parmesan
1. Pour the olive oil into a small saucepan. Add the garlic slices and rosemary leaves. Place on a gentle heat and warm gently for 5 mins till the garlic just turns golden. Remove from the heat. Leave for an hour (or longer) to infuse. Strain, reserving the golden garlic and crispy rosemary.
2. Preheat the oven to 200C. Tear the bread into bite-sized cubes. Toss with 2 tbsp of the infused oil. Place in a single layer on a baking tray and bake for 10-15 mins till golden and crisp. Turn them every now and then.
3. Place the anchovies into the food processor. Add the egg yolk and whizz together. Slowly pour in the remaining infused oil till its creamy. Add the lemon juice. Taste and season with a good crack of black pepper.
4. Roughly tear the lettuce and place in a bowl. Pour in half the dressing and toss together. Arrange on a platter. Scatter over the croutons and drizzle over the remaining dressing. Top with parmesan shavings. Sprinkle over the crispy garlic slices and rosemary.
5. TIP: For a creamy caesar salad, whip a 200g pot of crème fraiche with 3 finely chopped anchovies, juice of ½ lemon, 3 roasted garlic cloves and finely chopped rosemary.