CAESAR SALAD WITH SARDINES IN OLIVE OIL AND SARDINES PIQUANT

Place all the ingredients into the mixing beaker and blend using the hand immersion blender. Start blending near the bottom of the container, then slowly and smoothly move the blender up so that it picks up everything and blends evenly. Cover the top of the container with plastic wrap and place in the refrigerator.

Cut the crust off the frozen toast bread slices and dice the inner bread into small cubes. Heat a frying pan over medium to high heat. Add olive oil, smashed cloves of garlic, fresh thyme, salt, pepper and bread cubes. Stir regularly with a spoon to make sure all sides fry up evenly. The croutons are ready when they are golden brown.

Tip: Alternatively, bake the croutons in the oven (fan) at 180ºC for 10′.

Line a baking sheet with parchment paper and grease with very little oil. Lay the prosciutto strips in a single layer and bake in the oven (fan) at 180ºC for 10′.

For the croutons

6 frozen toast bread slices

2 cloves of garlic

6 springs of thyme

Freshly ground pepper

Salt

Olive oil for frying

For serving

Bone the sardines in olive oil. Tear the lettuce leaves into medium size pieces and place them in a bowl Add as much dressing as you like and toss gently to coat. Add some parmesan flakes and prosciutto and toss again. Top with crunchy prosciutto, parmesan flakes, croutons and the sardines in olive oil.