I'm on thin ice now. I claim that I make the best Caesar Salad East of Cape Cod. However, it is an American specialty, and the best Caesar Salad I ever had was in a shockingly expensive restaurant in Texas. So, all you Americans who read this will have to excuse me. This is my humble effort, and I'm very willing to accept your opinions. Actually, I challenge all of our US friends (and others!) to come up with a better recipe!
Cut some unsweetened white bread into pieces. Dry at 150 C for 10 minutes. In this way, they won't absorb so much oil during frying.
In the meantime: make the dressing.
1 egg yolk
Juice of 1/4 lemon
2 anchovies fillets
1 garlic clove
½ tsp Dijon mustard
½ tsp Worcestershire sauce
Salt, pepper
Run in a blender. Add enough extra virgin olive oil, little by little while mixing, to eliminate the aggresive sour taste of the lemon. A Caesar dressing should have a mild taste.
Sautée the bread in olive oil untli golden. Add some garlic powder towards the end. Some parsley too if you bother to chop it...
Let cool and try not to eat all of them while waiting for the rest...
Mix Romaine Lettuce (not sure about the English name, but it is the only acceptable lettuce in a Caesar Salad!) with the dressing and a few tablespoons of grated Parmigiano Reggiano cheese. Serve immediately so the lettuce won't lose its crispiness.
Serve in individual bowls, garnished with the bread, some extra cheese and coarsley ground black pepper.