Preheat the oven to 180°C/350°F/gas mark 4.
Pop the bread pieces on a baking tray, drizzle with
In a blender, whiz together the garlic, lemon juice, anchovies, mustard and Worcestershire sauce. Then, keeping the blender running, gradually add the extra virgin olive oil and whiz until silky.
Tear the lettuce leaves into a bowl and pour over the blended dressing. Sprinkle the cheese and the sourdough croutons over the salad leaves, season with salt and pepper to taste, and toss gently with your (clean!) hands. Finally, just before serving, break the soft-boiled eggs into the bowl and gently toss one last time.
Some like their Caesar salad with a few extra anchovy fillets on top — but the anchovy in the wildly strong dressing may be enough for some, so check with your guests if you aren’t sure what side of the anchovy divide they’re on.
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