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Caesar salad, crisp romaine in a creamy garlicky dressing with croutons and parmesan.
Cube the sourdough, toss with the olive oil and a pinch of salt, and bake at 190°C for 8-10 minutes until golden and crisp.
Whisk the mayo, dijon, grated garlic, the juice of the lemon, worcestershire and half the parmesan into a smooth creamy dressing.
Chop the romaine into bite-sized pieces and dry it well.
Toss the lettuce with most of the dressing until it is lightly coated.
Top with the croutons, the rest of the parmesan and a good grind of black pepper.
