Chorizo Caesar Salad

Preheat the oven to 160 C. Slice the sourdough into cubes, then toss in olive oil, garlic, paprika, lemon zest, salt, and pepper. Place onto a baking sheet and bake for 30 minutes or until golden and crisp

Meanwhile, let the saffron steep in the lemon juice for 10 minutes. For the dressing, combine infused lemon juice, garlic clove, anchovies, egg yolk, grated manchego, dijon, oil, salt, and pepper. Blend together with an immersion blender until thick. Set aside

Add a little splash of olive oil to a pan, then add the diced chorizo over medium/low heat. Allow the chorizo to slowly crisp up and render its fat.

Toss your romaine in half of the dressing with half of the croutons, then transfer to a large platter. Top with a drizzle of extra dressing, a scattering of more croutons, crispy chorizo bits, shaved manchego, and chorizo oil. Enjoy!