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Ceasar Salad
For the salad
1 Cos or crispy lettuce, washed, dried and cut as you like
2 slices of day old bread, cut into 1cm squares for croutons
1 clove garlic, peeled and chopped
1 piece of parmesan or pecorino cheese (as much as you like), coarsely grated or slivered with a potato peeler
For the dressing
4 anchovies, mashed to paste
1/2 lemon, squeezed
1 heaped tbsp. Dijon mustard
1 tbsp. garlic, finely chopped
1 egg yolk
Dash Worcestershire sauce
Fresh ground pepper
Handful finely grated Parmesan or Pecorino cheese
2 parts olive oil
1 part red wine vinegar
In wooden bowl mash 4 anchovy filets with fork. Stir in each of the following ingredients one at a time making sure it is well combined before adding next ingredient: lemon, Dijon mustard, garlic, egg yolk, Worcestershire sauce, cheese and freshly ground pepper. Add olive oil and red wine vinegar in proportion above until you have reached the degree of bite you like to your dressing.
Heat some olive oil in a sauce pan, chuck in the bread cubes and stir them around until they are golden brown, then add the garlic and turn off the heat. Put them aside to cool.
Put the lettuce in the bottom of the bowl, add the slivers of cheese next, with the croutons added last. You can pour the dressing on then or let people serve themselves as they like.