- Soften an onion in some olive oil. Then add chopped lettuce. I used three little gems as I couldn't find Romaine.
- Season generously with salt and pepper then add a little water.
- Once the greens have wilted, whizz with Parmesan and half the juice of a lemon.
- Heat olive oil on a very gentle heat with fat slices of garlic and a couple of anchovies.
- Once the anchovies have melted down into the oil (you must be patient) remove the garlic slices and turn up the heat (don't worry if the anchovy doesn't completely melt - it is a fish after all).
- Chuck some cubes of bread into the pan and shake it like a polaroid picture.
- Serve the soup with more Parmesan, the croûtons, and a drizzle of the garlic/anchovy oil.
What did it taste like? Yum! It had all the right flavours, but it did however lack the creaminess of a Ceasar salad - something which could be remedied with some sort of dressing on the top instead of the oil. I would also like to try it as an unwhizzed broth. To be experimented...
- Too-fresh bread is difficult to cut into cubes. Better if it's a bit old. I managed with fresh baguette though, so it's not the end of the world if you have to buy it on the day.
- I made too much oil, so removed some before getting the bread in.
- Check your oil is hot enough for the croûtons by chucking in one or two cubes to test.
- Don't take photos of your soup - croûtons are not very patient and become soggy during photoshoots. If you insist on taking photos, use professsional croûtons or make an abundance of amateur ones as back-up