Classic Caesar dressing for Caesar salad

Method

1. In a small food processor, whizz together the egg with the garlic clove, lemon juice, Dijon mustard, Worcestershire sauce and 2 of the anchovies. Season well with sea salt and black pepper, then keep the food processor running and gradually pour in the extra-virgin olive oil until the dressing becomes really thick and glossy. Set aside.
2. Mix the lettuce with the remaining anchovies, croutons and Parmesan shavings, then drizzle the salad with the dressing and serve.