Fennel & apple salad with caesar dressing

Step by Step

Step 1

To make the dressing, put the anchovies, egg yolk, mustard, lemon juice and garlic into a medium mixing bowl with a large pinch of salt, then beat with an electric whisk for about 1 minute until well combined.

Step 2

With the whisk still running, slowly pour in the oil in a thin stream, Stop occasionally to beat without adding any more oil, until it starts to thicken slightly. When the dressing is the consistency of thick double cream, stir in the cheese. Check the seasoning and set aside.

Step 3

To make the croutons, heat 3 tbsp olive oil in a large frying pan over a medium high heat, and when hot, add the bread. Toss well in the oil, then leave without stirring for a few minutes until the underside is pale golden. Turn the bread and repeat for 6-8 minutes until the croutons are uniformly golden. Remove onto a plate lined with kitchen paper and leave to cool for a few minutes.

Step 4

Finely slice the fennel and apples, then transfer to a large serving bowl. Add the chives, croutons and walnuts, then toss well in the dressing. Once completely coated, divide between bowls, adding a good grind of black pepper and the parmesan shavings as you go. Garnish with any reserved fennel fronds, then serve immediately.