4 Thick slices white bread (crusts removed)
6 Tablespoon of olive oil
2 Cos lettuce hearts
50g (2oz) Parmesan cheese, for the dressing
2 Teaspoons capers (optional)
1 Clove garlic
3 Tablespoon olive oil
6 Tablespoobn of single cream
1/4 Teaspoon Dijon mustard
Juice of 1 lemon
Salt and black pepper
(1) Cut bread into 1cm (1/2in) cubes. Heat the oil in a frying pan. Fry bread cubes for 8 mins, turning occasionally until golden.
(2) Tear the lettuce leafs 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 and peel and chop the garlic. Set the pan over medium heat and add 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.