I'd never had a home-made Caesar Salad until I made this approximation. It's rather good, visually beautiful with its delicate leaves and pleasingly umami in its seasoning. It's not for Caesar purists – I don't bother with the egg yolk. I didn't mind going for gold when they were fresh from my hens back in Melbourne (bless you Fenella, Agnes and Augusta), but I'm less convinced to go raw for those I'm not on a first-name basis with.
- Romain lettuce
- 2 anchovies
- 1 clove garlic, crushed
- 1 tbsp (or so) whole egg mayonnaise
- 1 tsp raspberry Dijon mustard (you could use ordinary, but why be ordinary?)
- lemon juice
- Parmesan cheese
- extra virgin olive oil
- dry crusty bread, torn into chunks
- Wash and dry lettuce, keeping leaves whole (unless gargantuan, don't bother tearing)
- Whisk together anchovies, garlic mayonnaise and mustard with a big slug of olive oil and a good squeeze of lemon juice until you have a slick consistency. Salt to taste.
- Scatter lettuce bread crumbs chunks, pour over dressing, a rough grating of parmesan and lemon zest for zing.