Caesar Salad

Heat the oven to 190C/375F.

Toss the torn bread with the 5 tbsp of olive oil and spread it on a tray.

Bake for 10 minutes, turning once, until golden and crisp at the edges but still chewy in the middle.

Rub the halved garlic clove over the hot croutons and set them aside.

Bring a small pan of water to the boil, lower the egg in and cook for exactly 1 minute, then lift it out.

Mash the anchovies and crushed garlic to a paste in a large wooden bowl with the back of a spoon.

Crack in the coddled egg, scraping out the barely set white, and add the mustard, Worcestershire sauce and lemon juice.

Whisk until smooth.

Add the 120ml of olive oil in a thin stream, whisking constantly, until the dressing is thick and glossy.

Whisk in the Parmesan and the black pepper.

Add the whole romaine leaves and turn them through the dressing with your hands until every leaf is coated.

Add the croutons, turn once more, and finish with more grated Parmesan.