Caesar Salad with Potato Crisps

1 large head of Cos (Romaine) lettuce

50g freshly grated Parmesan cheese (Parmigiano Reggiano if possible)

Dressing

1 x 50g tin anchovies

2 egg yolks, preferably free-range

1 clove garlic, crushed

2 tbsp lemon juice, freshly squeezed

a generous pinch of English mustard powder

½ tsp salt

½ - 1 tbsp Worcester sauce

½ - 1 tbsp Tabasco sauce

175ml sunflower oil

50ml extra virgin olive oil

50ml cold water

Garnish

Potato Crisps (see recipe for The Perfect Chip)