Bacon and Anchovy Caesar Salad
4 tbsp olive oil
75g/3oz white bread, cubed
a pinch of sea salt flakes
6 streaky bacon rashers (slices)
2 Little Gem (Bibb) lettuces, broken into leaves
4 tbsp grated Parmesan
25g/1oz watercress, trimmed
50g/2oz marinated fresh anchovies
½ quantity Caesar Dressing
1 Put half the oil in a frying pan and heat gently until a cube of bread sizzles. Add half the bread cubes and fry for 2–3 minutes, stirring, until golden brown and crisp. Remove with a slotted
spoon and drain on kitchen paper. Repeat with the remaining oil and bread, then toss the croûtons in the salt and set aside to cool.
2 Grill (broil) the bacon for 3–4 minutes each side until golden and crisp. Drain on kitchen paper, then roughly chop.
3 Toss the lettuce and Parmesan with the croûtons, crispy bacon, watercress and anchovies in a bowl.
4 Just before serving, drizzle the dressing over the salad.