Classic Caesar Salad

Method

1. 1
   Cut the bread into cubes of about 2 cm. Rub them with a halved garlic clove and drizzle with olive oil. Toast in a pan or in the oven at 200°C (390°F) for 8 to 10 minutes. Set aside.

   💡 Tip

   The croutons should be golden and crispy on the outside but still slightly soft inside. Too hard and dry and they damage the leaves and are unpleasant to eat.
2. 2
   Crush the anchovies and the 2 remaining garlic cloves into a fine paste. Mix with the egg yolks, mustard, lemon juice and Worcestershire sauce. Pour the 60ml of olive oil in a thin stream while whisking vigorously until you get a smooth, emulsified dressing. Stir in the grated parmesan. Taste, season with salt and pepper.

   💡 Tip

   Don't fear the anchovies: once mixed into the dressing, their flavour completely blends in. They add depth and umami, not a fishy taste. That's the secret of the real Caesar dressing.
3. 3
   Tear or cut the romaine leaves into pieces. Pat them dry thoroughly with a tea towel or salad spinner.

   💡 Tip

   Wet leaves dilute the dressing and it won't cling. Drying the romaine thoroughly is non-negotiable for a good Caesar salad.
4. 4
   Pour the dressing over the romaine and toss well to coat every leaf. Add the parmesan shavings and croutons. Serve immediately.

   💡 Tip

   Dress just before serving, never in advance. A Caesar salad that sits for 10 minutes becomes a soup.