Caesar salad

Recipe thanks to The Heart Foundation

Ingredients

• 2 slices wholemeal bread
• Olive oil spray
• 2 baby Cos lettuce (600g), cut into quarters
• 4 soft boiled eggs, peeled and halved
• 500g cherry tomatoes, halved
• 1 tablespoon finely grated Parmesan

Dressing

• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 teaspoon Dijon mustard
• 1 small clove garlic, crushed
• 1 egg yolk
• 1 anchovy fillet, patted dry of excess oil and finely chopped (optional)
• Black pepper, to season

Method

1. To make dressing, place all ingredients in a screw top jar. Shake well. Refrigerate while making salad.
2. To make croutons for salad, cut bread into cubes or roughly tear into small pieces. Spread over a baking tray. Spray lightly with cooking oil. Cook under a preheated grill until golden. Set aside to cool.
3. Arrange lettuce, eggs and tomatoes in serving bowls. Top with croutons, drizzle with dressing and sprinkle with parmesan