Ingredients

• 4 thick slices white bread, crusts removed
• 6 tablespoons olive oil
• 50g/2oz Parmesan cheese
• 2 teaspoons capers, optional
• 1 clove garlic
• 3 tablespoons olive oil
• juice of 1 lemon, juiced
• 6 tablespoons single cream
• ½ teaspoon Dijon mustard
•   salt
•   black pepper

Method

1. Cut the bread into 1cm/½in cubes. Heat the oil in a frying pan. Fry the bread cubes for 8 minutes, turning occasionally, until golden.
2. Tear the lettuce leaves and put in a salad bowl. Shave half the cheese into curls and grate the rest. Add the curls to the bowl with the croutons.
3. For the dressing, chop the capers, if using, and peel and chop the garlic. Set the pan over a medium heat and add the olive oil, capers, lemon, garlic, cream, mustard and grated Parmesan. Heat, whisking all the time, until well blended. Season to taste and pour over the salad. Toss and serve.

Notes