FOR THE CROUTONS
In a small food prosector whizz together the yolk of an egg, dijon mustard, Worcester sauce, lemon juice, 2 of the anchovies, season well with salt and pepper, start blitzing and gradually pour the olive oil and oil of the anchovies in until thick, creamy and glossy. Use your tasty buds to adjust. Leave to chill.
While the dressing chills lets crack on with the croutons. Tear the bread up and place on a roasting tray. Drizzle in olive oil, scatter some black pepper and top with parmesan. Give them a shake, pop into a hot oven, roasting until crispy and golden.
Cutting the tail from the crisp lettuce, place the leaves into a beautiful bowl. Mix the lettuce and remaining anchovies, add the croutons and parmesan shavings, drizzle the delicious dressing all over the salad, season with freshly milled black pepper and dig in!
Its a great salad to add your own little touches too.... Seared Tuna, Crispy roasted chicken strips, Toss in some beans..... Me I love the Original..................Hail Caesar...........