The original Caesar salad

Instructions

1. Rub the inside of a large bowl with half the garlic, cut-side down, then add 1 tbsp of the oil and set aside. Heat around half the remaining olive oil with the remaining garlic in a large frying pan over medium heat. When hot, add the baguette slices in batches, cooking for 2 minutes each side, or until well brownedon . Remove to a plate and season well with salt and pepper. 
   
2. Bring a small saucepan of water to the boil. Prick a small hole in the base of your eggs and boil for 90 seconds. Remove from the hot water, allow to cool slightly, then crack the eggs into the garlic oil bowl, with the mustard, Worcestershire sauce, lime juice and the remaining olive oil and whisk well to combine.
   
3. Separate the lettuce leaves, then wash and thoroughly dry off any dirt or grit. Cut any large leaves lengthways if they are too large. Roll the lettuce leaves through the dressing, stirring them to coat completely. Transfer to a serving plate and add the parmesan and croutons. Season with salt and pepper and serve.