Caesar Salad (The Original)

Directions

1. 1
   Remove tough outer leaves of the lettuce.
2. 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.
3. 3
   To make croutons -.
4. 4
   Preheat oven to 180°C.
5. 5
   Cut baguette into thick slices.
6. 6
   Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
7. 7
   Place on a baking tray and bake until pale and gold and crisp.
8. 8
   For the Dressing -.
9. 9
   With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
10. 10
    Coddled egg -.
11. 11
    Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
12. 12
    Arrange the crisp lettuce leaves in a bowl.
13. 13
    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.
14. 14
    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).