Caesar salad with anchovies

For the salad dressing, place 4 anchovies, 2 egg yolks, 1 clove garlic (peeled) and 1 1/2 tsp Dijon mustard in a small food processor and pulse until combined.

Add 1/2 cup vegetable oil, 1/2 cup extra virgin olive oil, 2 tbsp lemon juice, salt and pepper and process until smooth. Remove outer leaves from 1 large cos lettuce, tear into bite-size pieces and place in a large bowl. Lightly grease a frying pan and saute 6 rashers bacon (chopped) over medium heat until crisp. Drain on absorbent paper, then add to lettuce with 2 cups croutons (toasted) and 1 cup parmesan (shaved). Pour dressing over salad, toss gently and scatter with 1/2 cup parmesan (shaved).