Easy Caesar salad recipe
 This recipe delivers on all the Caesar flavour you’re craving, but with less effort and less washing up. The main piece of equipment is a jam jar! 1 slice stale sourdough bread (roughly 100g/3½oz)4 anchovies in oil, drained, reserving 1 tbsp of their oil2 tbsp mayonnaise1 lemon, juice only1 heaped tsp Dijon mustard1 garlic clove, finely grated4 tbsp extra virgin olive oil4 tbsp finely grated Parmesan, plus extra for serving300g/10½oz sweet lettuce, such as cos, oakleaf or lamb's lettuce 1 slice stale sourdough bread (roughly 100g/3½oz) 4 anchovies in oil, drained, reserving 1 tbsp of their oil 2 tbsp mayonnaise 1 lemon, juice only 1 heaped tsp Dijon mustard 1 garlic clove, finely grated 4 tbsp extra virgin olive oil 4 tbsp finely grated Parmesan, plus extra for serving 300g/10½oz sweet lettuce, such as cos, oakleaf or lamb's lettuce Method Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice.Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice. Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Recipe tips This is a beautiful light lunch for two, but you can make it more substantial by adding grilled chicken or chickpeas. You can make the croûtons in an air-fryer by cooking the oiled bread cubes at 180C for 8 minutes or until crisp and golden-brown.