1: First, make the Caesar dressing. Place 5 of the anchovy fillets, the egg yolks, garlic, Dijon mustard and white wine vinegar in a food processor and blend together. With the motor running, slowly add the vegetable oil until it emulsifies and thickens. Add the Parmesan and lemon juice and season with cayenne. Taste to see if it needs any salt – it probably won’t because of the saltiness of the anchovies and the Parmesan.
2: Transfer the dressing to a bowl, cover and store in the fridge until needed. This will keep for up to a week.
3: To toast the croûtons, preheat the oven to 180°C/Gas Mark 4. Place the bread cubes on a baking tray and drizzle with a little vegetable oil. Place the tray in the oven and toast the croutons, stirring once, for 5–10 minutes until crispy and lightly coloured. Season the croûtons with salt whilst they are still warm, then leave to one side to cool.
4: Tear the lettuce into separate leaves and wash. Spin dry in a salad spinner and keep to one side. If you’re not assembling the salad straight away, store the lettuce leaves in the fridge.
5: When ready to assemble the salad, toss the lettuce leaves and as much of the dressing as you like together in a large bowl. Add the remaining anchovy fillets and the croûtons. Use a vegetable peeler to shave the Parmesan over. Mix together and serve in the middle of the table for all to share.