Caesar Salad

Heat the oven to 190 C. Toss bread with olive oil and salt and bake until golden and crisp, about 12 minutes, shaking once.

Whisk garlic, anchovy fillets, egg yolk, lemon juice, dijon mustard and worcestershire sauce in a big bowl. Slowly whisk in olive oil until thick and creamy, then stir in half of parmesan and black pepper.

Add romaine lettuce to caesar dressing and toss until every leaf is coated. Top with croutons and the rest of the parmesan and serve at once.