Caesar Salad

1. Cube the bread, toss with olive oil and a crushed garlic clove, and bake at 180°C for 10 minutes until crisp.

2. For the dressing, mash the anchovy fillets with the remaining garlic into a paste.

3. Whisk in the egg yolk, mustard, lemon juice and Worcestershire sauce.

4. Drizzle in the olive oil in a thin stream, whisking constantly, until it forms a creamy emulsion.

5. Grate in half the parmesan and season with freshly ground pepper.

6. Tear the romaine into large pieces, toss with the dressing, and serve at once with the croutons and remaining parmesan.

Tip: The anchovies are not optional – they do not make it taste fishy, they give the dressing its salty, umami depth. Dress the leaves only at the last moment or they wilt.