Caesar Salad

Method

1. Cut the bread into cubes, toss with oil and salt, and bake until golden to make croutons.
2. In a bowl, combine egg yolks, lemon juice, mustard, and a splash of Worcestershire sauce (optional).
3. Peel and finely chop garlic with a pinch of salt, then add anchovy fillets and mash into a paste.
4. Slowly drizzle in vegetable oil while whisking vigorously to create an emulsion; continue until thick and creamy.
5. Stir in plenty of grated Parmesan cheese.
6. Cut or tear the romaine lettuce into bite-sized pieces.
7. Pour the dressing over the lettuce and toss with your hands to coat well.
8. Add the croutons and more Parmesan, then toss again.
9. Plate and serve immediately.