250 gmpiece flat pancetta or smoked bacon, cut into lardons3slices sourdough bread, crusts removed, cut into 2cm pieces3baby cos lettuces, leaves separated150 gmparmesan, shaved using a vegetable peeler6drained anchovy fillets, halved lengthwaysCaesar dressing1clove of garlic, finely chopped2egg yolks2 tbspwhite wine vinegar2 tspDijon mustard4drained anchovy fillets3 tspWorcestershire sauce1 cupolive oil
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.
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.
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.