Vanelli

A washed romaine lettuce head, 100 g of croutons, 12 salted anchovy fillets à la Provençale, 12 prawns, olive oil, a clove of chopped garlic, parmesan chips for decoration. For the Caesar sauce: 2 egg yolks, 2 garlic cloves, 100g marinated anchovies in oil, 40 g grated parmesan, 5 cl Xeres vinegar, 10 cl olive oil, 30 cl whole cream (liquid), 6 pinches of Espelette chili.

• For Caesar sauce: Peel and chop the garlic. Grate the Parmesan cheese. Place egg yolks, marinated anchovies, Espelette chili and garlic in a blender and blend. Add the olive oil and mix again. Then put the vinegar and parmesan, then mix well. Finish with the cream and mix quickly.
• Sautee the prawns in olive oil and garlic and set aside with the salted anchovies.
• Mix the salad, croutons, prawns and anchovies and sauce generously with the Caesar sauce. Finish by adding a few parmesan shavings.