Crispy Whitebait Caesar Salad

Method

1. Cut the baguette into 2 cm cubes and toss with the olive oil. Toast in a 24 cm pan over medium heat for 5 min, tossing often, until golden and crisp on all sides, then tip onto a plate.

   Add in this stepDay-old baguette 60 gExtra-virgin olive oil 1 tbsp

   medium heat

2. In a bowl, mix the mayonnaise, half the lemon juice, the grated garlic, mustard, half the Parmesan and the pepper until smooth. If it's too thick, add water 1 teaspoon at a time until it flows slowly off a spoon.

   Add in this stepMayonnaise 3 tbspLemon ¼Garlic clove, finely grated 1Dijon mustard 1 tspParmigiano Reggiano, grated 10 gCoarse black pepper 1 pinch

3. Wash the romaine in cold water, dry it completely in a salad spinner or with paper towel and tear it into bite-sized pieces. Toss with the dressing in a large bowl, using your hands so every leaf is coated, then arrange on plates.

   Add in this stepRomaine (cos) lettuce 160 g

4. Pat the whitebait thoroughly dry and shake it in a bag with the flour, smoked paprika and salt until coated. Tip into a sieve and shake off the excess flour.

   Add in this stepWhitebait (or shirasu), dried well 120 gPlain flour 2 tbspSmoked paprika ½ tspSalt 2 pinch

5. Pour the oil into a 22 cm pan (about 1 cm deep) and heat over medium-high heat to 180 °C; it's ready when a single whitebait sizzles and bubbles straight away. Scatter in the whitebait in a single layer and fry for 2 min, until crisp and pale golden, then lift onto paper towel. Fry in batches so the pan isn't crowded, keep your face back from spatters, and turn off the heat if the oil smokes.

   Add in this stepVegetable oil for shallow-frying 80 ml

   medium-high heat

6. Top the salad with the crispy whitebait and croutons, sprinkle with the rest of the Parmesan and serve straight away with the remaining lemon cut into wedges.

   Add in this stepParmigiano Reggiano, grated 10 gLemon ¼