Without the croutons, this salad is much speedier + saves turning the oven on, But if you want to do things true Caesar style, here’s a method you could follow: Toss torn bread in a drizzle of olive oil + pinch of salt. Toast in a hot pan, oven or air fryer (180°C) for 8–10 mins until golden and crispy.

Heat 1 tbsp olive oil in a large frying pan or skillet over a medium heat. Add the broccoli with a pinch of salt and cook for 5-6 minutes until slightly charred. You could add a splash of water, cover with a lid, and gently steam them over a low heat to soften slightly, if they’re still a bit hard. Add the sliced garlic and stir to coat. Cook for 1-2 minutes more until fragrant, but not browned.

While the broccoli is cooking, make the dressing. Add add all the ingredients to a blender or food processor and blend until creamy - you’re looking for a creamy consistency like double cream. Season to taste and loosen with a splash of water, to loosen, if needed. If you don’t want the faff of using a blender, you could whisk the ingredients together in a bowl. Just make sure to finely chop or mash the anchovies first so that they are properly incorporated into the dressing.

In a large bowl or platter, layer the drained white beans, lettuce, broccoli and croutons. Pour over the dressing and grate more parmesan over the top.

Serve straight away - soft-boiled egg, shredded chicken, crispy bacon or tofu all make great extras.