Caesar Salad

Instructions

1. Separate 150 g of romaine into whole leaves, wash in cold water and dry thoroughly in a towel or spinner, wet leaves will not hold dressing. Tear the largest leaves across in half, leave the small pale hearts whole, and chill in the fridge while you work.
2. Cut 40 g of day-old bread into 2 cm cubes. Halve 1 garlic clove and rub the cut faces over the cubes and around the inside of a large wooden or ceramic salad bowl; reserve the garlic. Warm 1 tsp of the olive oil in a small frying pan over medium heat and fry the cubes, tossing often, for 4-5 minutes until golden and crisp all over. Tip onto kitchen paper and salt lightly.
3. Bring a small pan of water to the boil. Lower in 1 egg on a spoon, count 1 minute exactly, then lift out and cool under running cold water. Crack it into the garlic-rubbed bowl and scrape out the barely set white with a teaspoon.