![Wink :wink:](./images/smilies/icon_wink.gif)
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.
![Image](http://img221.imageshack.us/img221/1593/cimg1407zhnw.jpg)
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.
![Image](http://img703.imageshack.us/img703/19/cimg1410b.jpg)
Sautée the bread in olive oil untli golden. Add some garlic powder towards the end. Some parsley too if you bother to chop it...
![Image](http://img845.imageshack.us/img845/8471/cimg1411o.jpg)
Let cool and try not to eat all of them while waiting for the rest...
![Image](http://img221.imageshack.us/img221/3073/cimg1412qe.jpg)
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.
![Image](http://img837.imageshack.us/img837/6003/cimg1415u.jpg)
Serve in individual bowls, garnished with the bread, some extra cheese and coarsley ground black pepper.
![Image](http://img819.imageshack.us/img819/8421/cimg1416b.jpg)