Ceasar Salad

Do you remember my contribution to the last edition of Paper Chef? If so, you probably remember that I used the oil of my little jar of anchovies to make the sauce at the base of my fake soft boiled egg yolks. The inquisitive reader that you probably are is wondering where the anchovies went. The answer is in a series of Caesar salads that I made about a month ago. I didn't talk about them then and I believe most of you can find your own recipes and adapt it to your taste the way I did then. Here's a picture anyway, just in case you are in need of inspiration for a quick, comforting and delicious meal.