Caesar Salad with Garlic Confit

My classic caesar salad recipe, but a little more extra due to the addition of homemade croutons, pickled mustard seeds and garlic confit in the dressing. Necessary? No. Delicious? Yes.

Recipe serves 3-4

Ingredients:

For the garlic confit:

- Cloves from 1 head of garlic

- 2 bay leaves

- Olive oil to cover

For the dressing:

- 6-7 anchovies in olive oil, drained

- 2 egg yolks

- 3 tbsp lemon juice

- 3/4 tsp mustard

- 3-4 tbsp garlic-infused olive oil (from the confit garlic)

- 1/4 cup grated Parmigiano-Reggiano

- Black pepper

For the salad:

- 2 heads baby gem

- 3 eggs, boiled and sliced into quarters

For the croutons:

- 2 slices sourdough, cubed

- A good glug of olive oil

- To serve: shaved Parmigiano-Reggiano, pickled mustard seeds, black pepper and chilli flakes

Instructions:

- To make the garlic confit, place your garlic cloves and bay leaves into a small cocotte or a ramekin with a lid. Cover with olive oil and place into an oven heated to 100C for 2 hours, or until your garlic cloves are fork tender. Using a sieve, separate the cloves from the garlic-infused oil and let cool. Discard the bay leaves.

- To make the dressing, mash your garlic confit. Mince the anchovies and mash together with the garlic. Transfer into a bowl, then add in your two egg yolks, lemon juice and mustard. Whisk together until smooth. Whisk in 3-4 tbsp of the garlic-infused olive oil, adding more if needed until a smooth dressing forms. Add in the parmesan and whisk until no lumps remain. Season with a generous amount of black pepper and more parmesan or lemon juice if necessary.

- To make the croutons, toss your sourdough cubes with about 3-4 tbsp of the garlic-infused olive oil. Season with salt and pepper and place into an oven heated to 180C. Let bake until golden brown and crispy. Let cool.

- Chop the baby gem lettuce, and toss with the dressing using a spatula. Toss with the eggs and croutons, and finished with shaved Parmigiano-Reggiano, a few grinds of black pepper, pickled mustard seeds and a sprinkle of chilli flakes if desired.