Caesar salad with langoustines recipe
 Take Caesar salad to the next level with juicy langoustines. 1 tsp miso paste1 free-range egg yolk ½ garlic clove4 anchovies, roughly chopped20g/¾oz Parmesan, finely grated 80ml/2½fl oz olive oil1 lemon, zest only, plus juice of ½ lemonpinch salt 1 tsp miso paste 1 free-range egg yolk ½ garlic clove 4 anchovies, roughly chopped 20g/¾oz Parmesan, finely grated 80ml/2½fl oz olive oil 1 lemon, zest only, plus juice of ½ lemon pinch salt 100g/3½oz kale, stems removed and finely chopped 2 heads Little Gem lettuce, leaves separated2 tbsp olive oil10 langoustines1 garlic clove, finely choppedsalt and freshly ground black pepper1 lemon, zest only, to garnish50g/1¾oz Parmesan, grated, to garnish¼ baguette, cut into bite-sized croûtons and fried, to garnish2 tbsp chopped fresh chervil, to garnish 100g/3½oz kale, stems removed and finely chopped 2 heads Little Gem lettuce, leaves separated 2 tbsp olive oil 10 langoustines 1 garlic clove, finely chopped salt and freshly ground black pepper 1 lemon, zest only, to garnish 50g/1¾oz Parmesan, grated, to garnish ¼ baguette, cut into bite-sized croûtons and fried, to garnish 2 tbsp chopped fresh chervil, to garnish Method To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve. To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the dressing, put the miso paste, egg yolk, garlic, anchovies, Parmesan and 1 tablespoon of cold water in a food processor or blender. Blend until smooth then gradually add the oil and lemon juice, stirring to incorporate. Add another tablespoon of cold water to loosen if needed. Stir in the lemon zest and salt. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve. To make the salad, place the kale in a bowl and mix in 2 tablespoons of the dressing. Rub the remaining dressing into the Little Gem lettuce leaves. Heat the oil in a frying pan, add the langoustines and garlic, season with salt and pepper and fry until just cooked through. Place the lettuce on a serving platter, top with the kale and place the langoustines and garlic around the lettuce. Garnish with the lemon zest, Parmesan, croûtons and chervil and serve.