Caesar Salad from Le Caprice by AA Gill and Mark Hix

Ingredients

• 2 firm, crisp Cos or Romaine lettuces, washed and dried
• 50 g Parmesan cheese, grated
• 1 iceberg lettuce, washed and dried
• salt
• freshly ground black pepper
• 5 slices thick white bread, crust removed and cut into 1-cm cubes
• 4 garlic cloves, peeled and halved
• 50 ml olive oil, mixed with 50 ml vegetable oil
• 16 anchovy fillets
• 4 garlic cloves, peeled and crushed
• juice of 1 lemon
• 300 ml of good mayonnaise