Caesar Salad

Method

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.