Caesar Salad (The Original)

Step 1: Remove tough outer leaves of the lettuce.

Step 2: Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.

Step 3: To make croutons - Preheat oven to 180°C.

Step 4: Cut baguette into thick slices.

Step 5: Mash the anchovy fillets and garlic with the butter and spread over the bread slices.

Step 6: Place on a baking tray and bake until pale and gold and crisp.

Step 7: For the Dressing - With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.

Step 8: Coddled egg - lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.

Step 9: Arrange the crisp lettuce leaves in a bowl.

Step 10: Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.

Step 11: Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).