Charred Little Gem Caesar with Garlic Sourdough Croutons

⏱ 30 min · Serves 4

A Caesar with a bit of swagger: lettuce hearts kissed by a hot pan so they go smoky at the edges while staying crunchy inside, then piled with craggy garlic croutons and a punchy anchovy-Parmesan dressing you whisk in one bowl. No blender, no fuss, dinner-worthy in half an hour.

Per serving: 505 kcal · 15.0g protein · 26.0g carbs · 38.0g fat

Ingredients

• 4 Little Gem or 2 Romaine lettuces, halved lengthways
• 200g sourdough bread, torn into rough 3cm chunks
• 3 tbsp olive oil
• 1 garlic clove, halved
• 1 egg yolk
• 6 anchovy fillets in oil, finely chopped (plus 4 whole to serve)
• 1 small garlic clove, grated
• 2 tsp Dijon mustard
• 1 tbsp lemon juice, plus wedges to serve
• 1 tsp Worcestershire sauce
• 5 tbsp mild olive oil or sunflower oil
• 50g Parmesan, finely grated, plus shavings to serve
• Freshly ground black pepper
• Flaky sea salt

Method

1. Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the sourdough chunks and a pinch of salt and fry, tossing often, for 6-8 minutes until deep golden and crisp. Rub the cut garlic clove over the hot croutons and tip onto a plate.
2. Make the dressing: in a bowl whisk the egg yolk, chopped anchovies, grated garlic, Dijon, lemon juice and Worcestershire until smooth.
3. Whisking constantly, add the 5 tbsp oil a few drops at a time to start, then in a slow trickle, until thick and glossy. Stir in the Parmesan and plenty of black pepper. Loosen with 1-2 tsp cold water if it's thicker than double cream.
4. Wipe the pan, add the last 1 tbsp olive oil and set over high heat. Lay the lettuce halves cut-side down and char for 60-90 seconds until browned but still crisp. Remove at once.
5. Arrange the lettuce on plates or a platter, spoon over the dressing so it runs between the leaves, then scatter with croutons, Parmesan shavings and the whole anchovies.
6. Finish with flaky salt, more pepper and lemon wedges. Serve straight away while the croutons are crunchy.