24 cos lettuce leaves
250g Grana Padano/aged Parmesan cheese shavings
12 fresh anchovy fillets or anchovies in brine
4 slices of Parma ham Crispy croutons 50g crustless white bread
½ clove of garlic, peeled & crushed
1 sprig of thyme, chopped
Pinch of sea salt
1 tbsp olive oil Caesar dressing 4 cloves of garlic, peeled & crushed
Juice of 1 lemon
Salt & freshly ground white pepper
1To make the croutons, pre-heat the oven to 180C/350F/gas mark 4. Cut the bread into 1.5cm cubes then place on a baking tray. Sprinkle the garlic, thyme and sea salt over them, drizzle with the olive oil and bake for three to five minutes, until golden.
2For the dressing, blend together all of the ingredients, except the mayonnaise, in a food processor. Then mix in the mayonnaise. Combine the lettuce leaves with the dressing in large bowl, ensuring that the leaves are completely coated.
3To serve, place the coated lettuce leaves in a shallow bowl with the anchovies, Parma ham, croutons and Parmesan, arranging three anchovies on top of the salad.