Caesar Salad

Let’s make it

1. Separate the romaine leaves, wash and dry thoroughly, and keep chilled.
2. Warm a quarter of the oil with the crushed garlic in a frying pan. Cut the bread into small cubes, add to the pan and toast until golden, about 8 minutes. Remove the garlic and leave the croutons to cool.
3. Lower the pasteurised eggs into simmering water for 1 minute, then lift out. The whites and yolks should remain mostly liquid.
4. Put the lettuce in a large bowl and toss with the remaining olive oil, salt and pepper. Add the lime juice and Worcestershire sauce and toss again.
5. Crack the lightly warmed eggs over the leaves and toss thoroughly to coat. Add the Parmesan and croutons, give the salad a final toss and serve immediately.