Mary's classic Caesar salad
- 3 tbsp olive oil
- 2 slices of day-old white bread, crusts removed, cubed
- 1 romaine lettuce heart, sliced
- 30g/1oz Parmesan cheese, shaved
- salt and freshly ground black pepper
For the dressing
Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper.
Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water.
Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan.
The croûtons can be made in advance and stored in an airtight container for 2 days. The dressing will keep for 2–3 days in a sealed container in the fridge.