Caesar salad

1 large cos lettuce
57g/2oz anchovy fillets packed in oil, drained and chopped

for the Croutons:
2 x 28g/1oz slices crusty white bread
2 garlic cloves, crushed
2 tsps olive oil

for the Dressing:
85ml/3 fl oz fat free vinaigrette dressing
2 egg yolks, beaten
1 tsp Dijon mustard
juice of 1 lemon
dash of Worcestershire sauce
sea salt and freshly ground black pepper
3 level tbsp grated Parmesan cheese

1. Wash the lettuce and separate it into leaves. If they are very large, tear them into smaller pieces. Put them in a large salad bowl with the drained anchovy fillets.

2. Make the croutons: cut the bread into small dice and place in a bowl with the garlic and olive oil. Toss lightly together.

3. Put the cubes of bread on a baking tray sheet and cook in a preheated oven at 180ºC/Gas 4 for 5-10 minutes, until they are really crisp and golden. Set aside to cool, then add the croutons to the salad leaves in the bowl.

4. Blend all the dressing ingredients together and pour over the lettuce, croutons and anchovies. Toss gently together and serve the salad immediately.