A fast Caesar salad

1.For caesar dressing, process garlic, 1 tsp of sea salt, yolks, vinegar, mustard, anchovies and Worcestershire sauce using a food processor until combined. With motor running, add olive oil in a slow steady stream until dressing is thick, then season to taste with a pinch of sugar, sea salt and freshly ground black pepper.

2.Fry pancetta pieces in a large frying pan over high heat until crisp and golden, then, using a slotted spoon, transfer to an absorbent paper-lined plate. Add bread to pan and fry in the pancetta fat until golden, then transfer to plate with pancetta.

3.Place lettuce leaves, parmesan and enough dressing to coat in a large bowl and toss well to combine. Divide among serving bowls and scatter with pancetta and croûtons and top with anchovies. Serve immediately.