Instructions

1. Make the garlic oil at least 2-3 days earlier: slice the garlic cloves lengthwise and mix with the olive oil. Rest in the refrigerator.
2. Prepare the lettuce leaves: carefully cut or break them off the stem. Rinse then dry them in a tea-towel. Put the dry leaves in the refrigerator to crisp up. (Do this several hours or a day ahead.)
3. Make the croutons: cut the bread into small cubes and bake them until light brown, then cool. This can be done a day ahead too.
4. Put the egg in a pan of boiling water for 1 minute, then rinse under cold water.
5. Arrange the lettuce leaves in a serving dish.
6. Put the oil in a little jar. Put the lemon juice and the grated Parmesan into small bowls.
7. The authentic Caesar salad should be constructed on the table in front of the guests. First pour half of the oil over the lettuce leaves, then toss them with two pieces so that none of them get damaged. Season with salt &pepper, then add the remaining oil. Toss again, then pour over the lemon juice and Worcestershire sauce. Crack the soft-boiled egg over the salad and toss a couple of times. Finally, scatter the croutons and Parmesan on top and toss one more time.
8. Serve or share immediately.