Caesar salad

Pasos

1. Wash the romaine, dry it carefully, and keep it in the refrigerator until the leaves are very crisp and dry to the touch.
2. Tear the bread into irregular pieces, coat them in olive oil, then toast them in a skillet over medium heat until they are crispy on the outside and still slightly tender in the center.
3. Drain the croutons on paper towels, salt lightly while they are warm, then let them cool so they stay very dry.
4. Mash the garlic and anchovies into a paste, then whisk with the egg yolk, mustard, Worcestershire sauce, and lemon juice until you have a uniform and fragrant base.
5. Emulsify the dressing by drizzling in the olive oil while whisking, until it becomes glossy, thick, and able to coat a lettuce leaf.
6. Add finely grated Parmesan to the dressing, pepper generously, then taste: it should be salty, tangy, and very flavorful without being aggressive.
7. Cut or tear the romaine into large pieces, place in a chilled salad bowl, then toss with just enough dressing to gloss each leaf without making it soggy.
8. Add the croutons and Parmesan shavings, toss gently one last time, then serve immediately on chilled plates or bowls with a grind of black pepper.