Caesar Salad
The Caesar salad is, quite possibly, the greatest salad known to man. It belongs to that most elegant category of recipes: simple ingredients, elevated to complexity by technique. Kind of like pasta carbonara or great beer.

In particular, every man, should know how to make a Caesar. It’s requires only one vegetable, after all. Whip up a Caesar when you’re having friends over for burgers on the barbecue, and we guarantee they will talk about it for the next six months.

Recipe (Serves four)

Ingredients:

• 2 heads of Romaine lettuce

• 1 cup homemade croutons 

• 1 large egg (coddled)

• 2 cloves garlic (very finely minced)

• 3 small anchovy fillets

• Juice of ½ lemon

• 2 tsps of white wine vinegar

• 1 pinch salt

• 1 tsp Worcestershire sauce

• 1/3 cup extra-virgin olive oil

• Freshly grated Parmesan cheese (grate 2 tsps for the dressing, retaining the rest to be shaved over the final salad at the table)

• Freshly ground black pepper

Making The Croutons

1. Cut a day old loaf of bread into small cubes.
2. Toss in a bowl with 2 tablespoons of olive oil
3. Place on a baking tray and bake at 350oF/180oC until they are golden and crunchy. Shake them around on the tray half way through cooking to make sure all sides become crisp.
4. Season with salt as soon as they come out of the oven, allow to cool and then store in an airtight container until you need them

Coddling The Egg

1. Bring a pan of water to the boil.
2. Place the whole egg in its shell into the water and leave for 45 seconds.
3. Remove the egg and place in a dish of iced water.
4. You can use a raw egg for this dish, but coddling gives the final sauce a much smoother, almost creamy texture.