A Caeser-ish Salad

You'll Need

2 egg yolks
5 anchovies (sub for finely chopped capers for vego)
½ garlic clove (microplaned)
1 tbsp Dijon mustard
Flaky salt
Pepper
1¼ cups vegetable oil
¼ cup olive oil
⅓ cup lemon
4 baby cos
1 cup toasted breadcrumbs
½ cup pitted green olives (roughly chopped)
Parmigiano Reggiano (to serve)

Make It

To make the dressing add the anchovies to a large-ish mixing bowl and smoosh with a fork so they are all broken up. Add the yolks, mustard, a pinch of salt and garlic to the bowl and whisk together to combine. Place a tea towel under the bowl in a ring so it is secure and slowly drizzle in the oils (mixed together) while whisking continuously (it should take a couple of mins to add all the oil in). Go slowly and watch as it thickens and !congrats! you’ve just made mayonnaise. Next, slowly whisk in the lemon juice, crack in loads of pepper and taste for seasoning. It should be much thinner now and more dressing, less mayo in consistency. Pop it in the fridge till you’re ready to serve.

Fire up the BBQ and cut your cos in half from the root end to the tip. Drizzle lightly with olive oil and place face-side down on the grill for a couple of mins, then flip and let the other side get a little char. To serve place the cos face side up on a serving platter, drizzle with the dressing, scatter with the chopped olives, toasted breadcrumbs and a healthy showering of Parmigiano Reggiano.