Caesar salad

1 large head of Cos (Romaine) lettuce

50g freshly grated Parmesan cheese (Parmigiano Reggiano if possible)

2 slices white bread, diced into 1/2 inch (1cm) cubes

2 tbsp extra virgin olive oil

 For the dressing:

2 egg yolks, preferably free-range

2 tbsp lemon juice, freshly squeezed

1 x 50g tin anchovies

1 clove garlic, crushed

a generous pinch of English mustard powder

1/2 teaspoon salt

½-1 tbsp Worcestershire sauce

½-1 tbsp Tabasco sauce

175ml sunflower oil

50ml extra virgin olive oil

50ml cold water

For the croutons:

1 slice of slightly stale pan bread

sunflower or olive oil