Warm Caesar salad with polenta croutons

Polenta croutons

• 30 g Parmesan cheese, cut into pieces (3 cm), plus extra shaved, to serve
• 2 sprigs fresh flat-leaf parsley, leaves only
• 300 g water
• 1 tsp Vegetable stock paste (see Tips)
• 80 g fine polenta
• 20 g salted butter

Caeser salad dressing

• 150 g grapeseed oil
• 1 garlic clove
• 1 anchovy fillet in oil (optional)
• 100 g mayonnaise (see Tips)
• 20 g lemon juice (approx. ½ lemon)
• 1 tsp Worcestershire sauce, gluten free (see Tips)
• 2 tsp Dijon mustard, gluten free

Caesar salad

• 900 g water
• 500 g chicken tenderloins
• salt, to season
• ground black pepper, to season
• olive oil, for drizzling, plus extra for greasing
• 4 eggs, chilled
• 40 g pancetta (approx. 8 slices)
• 1 baby cos lettuce (approx. 185 g), trimmed and cut into quarters lengthways