Caesar Salad

Cut the 2 slices of bread into 2cm cubes.

Add 2 tablespoons olive oil to a skillet and warm it over medium heat until the oil spreads in a thin, even layer.

Add the bread and toast for 2-3 minutes, turning often so every side browns.

When the outside is golden and crisp but not dark, move the croutons to paper towels to drain excess oil.

Finely mince 1 garlic clove and 2 anchovy fillets, if using, so they disappear into the dressing.

Whisk them with 3 tablespoons mayonnaise, 1 tablespoon lemon juice, and 0.25 teaspoon black pepper until smooth.

Halve 1 head of romaine lengthwise and rinse it under running water, especially near the base.

Dry the leaves thoroughly with paper towels, because leftover water will make the dressing slide off and dilute the flavor.

Remove the core and tear the leaves by hand into 4-5cm pieces.

Just before serving, place them in a large bowl, add only two-thirds of the dressing, and toss for 30-40 seconds until lightly coated.

Transfer the salad to plates and scatter the croutons on top so they stay crisp.

Shave 30g Parmesan into thin pieces, add the remaining dressing in small streaks, and serve immediately while the romaine is still crunchy.