Ingredients

• 1cm/½in depth groundnut oil, for frying
•   bread, cut into cubes
• 4 cos lettuce hearts, leaves separated
• about 70g/2½oz parmesan, freshly grated
•   dressing

Method

1. TO FRY: heat about 1cm/½in groundnut oil in a large frying pan over a medium heat until a cube of bread dropped in cooks and is surrounded by bubbles.
2. Add half the bread cubes and fry, tossing now and again, until golden and crisp. Transfer them, using a slotted spoon, to a double thickness of kitchen paper and leave to cool. Cook the remainder likewise.
3. TO TOAST: preheat the oven to 190C/375F/gas mark 5. Lay out the bread cubes in a single layer on a baking tray and toast in the oven for 17-20 minutes, giving them a stir halfway through. Remove and leave to cool.
4. TO ASSEMBLE SALAD: separate the leaves of 4 cos lettuce hearts and arrange them in a large bowl or platter, or on 4 individual plates. Pour over the dressing, scatter over freshly grated parmesan (about 70g/2½oz), and sprinkle over some crispy croutons.

Notes