Crab, Avocado & Anchovy Caesar Salad

Step 1

Cut some day-old sourdough into small pieces and fry in extra virgin olive oil for about 3 mins until golden brown.

Step 2

Remove from the heat and set aside on kitchen paper to remove any excess oil.

Step 3

In a bowl, place the baby romaine leaves and coat with Caesar Dressing.

Step 4

For individual portions, arrange the leaves on a plate, add the croutons, parmesan shavings, and slices of avocado. Spoon on the fresh crabmeat, top with anchovies and the chopped chives.