SERVES 4
PREPARATION 15 MINS
COOKING 5 MINS
150g (5oz) cubetti
di pancetta or
chopped bacon
4 thick slices white bread
2tbsp vegetable oil
2 baby cos lettuces
Freshly shaved Parmesan, to serve
FOR THE DRESSING
4 anchovy fillets
1 clove garlic, crushed
2tbsp lemon juice
1 organic egg yolk
½tsp Dijon mustard
4tbsp olive oil
1. Cook the pancetta in
a large frying pan over a medium heat for 5 minutes, or until crisp. Drain on kitchen paper.
2. Remove the crusts from the bread and cut into 1½cm (¾in) cubes. Add the oil to the frying pan and fry the bread over a medium heat, tossing until golden brown. Drain on kitchen paper.
3. To make the dressing, place all the ingredients in a blender and pulse until combined. Season with salt and pepper.
4. Rinse and dry the separated lettuce leaves, place in a serving bowl and add the bacon and croutons. Drizzle over the dressing and finish with some shaved Parmesan.
TIP
You can make this into a chicken caesar salad by adding two cooked and sliced chicken breasts.