Caesar Salad

Ingredients

Baby cos lettuce.
Stale bread, cubed into 1cm pieces.
Bacon, chopped into batons.
Olive oil and vegetable oil for frying.

(For the dressing)
Two anchovy fillets.
1 garlic clove.
1 tsp Dijon mustard.
1 egg yolk.
1 tblsp Worcestershire sauce.
50ml olive oil.
100ml grape-seed oil.
White wine vinegar.

Method

Fill a small saucepan 1 inch deep with ½ olive oil and ½ vegetable oil.
Heat oil to 190°C.
Shallow fry bread cubes in batches, till golden and crispy.
Set aside on absorbent paper.
Shallow fry bacon batons until crispy.
Set aside on absorbent paper.
Grind anchovies and garlic, and place in deep bowl with mustard, and egg yolk.
Whisk well.
Gradually add grape-seed and olive oil, continuing to whisk, to emulsify.
Add Worcestershire, continuing to whisk.
Season with salt, white pepper and white wine vinegar.
If dressing is too thick, add a touch of water.Toss dressing through cos leaves, bacon and croutons