Caesar Salad with Swordfish

Method

1. Bring a pot of salted water to a boil. Add agretti (saltwort) and cook until tender but still bright green. Prepare an ice bath and immediately transfer the agretti to stop the cooking. Drain and set aside.
2. For the dressing: In a bowl, place the semi-cooked egg yolk from an egg boiled for 7 minutes from cold water. Add a pinch of salt.
3. Slowly drizzle in extra virgin olive oil while whisking continuously to create an emulsion, until the mixture thickens.
4. Add anchovy fillets, breaking them up, and continue mixing.
5. Add a squeeze of lemon juice.
6. Add a dash of Worcestershire sauce.
7. Add a little mustard.
8. Add grated Parmesan cheese and mix well.
9. Optionally, add half a clove of minced garlic.
10. If the dressing is too thick, add a little warm water to thin it out. Set aside.
11. For the croutons: Cut stale bread (with crust) into small cubes. Heat olive oil in a pan and toast the bread cubes until golden and crunchy. Set aside.
12. Cook the swordfish: Season the swordfish fillet with salt. Heat a drizzle of olive oil in a non-stick pan over high heat. Sear the swordfish until golden on both sides, then reduce heat and cook through, keeping the inside slightly pink. Let it rest, then cut into cubes.
13. Assemble the salad: On a plate or bowl, arrange a bed of arugula (rucola), Lollo lettuce, and blanched agretti.
14. Add sliced carrots, thinly sliced celery, sliced spring onion, and halved Merinda tomatoes.
15. Place the cubed swordfish on top.
16. Sprinkle the croutons over the salad.
17. Spoon the Caesar dressing over the salad generously.
18. Serve immediately.