Caesar Salad

First, make the croutons. Halve one clove of garlic and rub on both sides of the bread slices. Cut them in 1,5cm cubes and fry them in olive oil, until golden and crisp. Drain them in kitchen paper and season with salt. Leave to cool.;Boil the eggs for exactly one minute, grate the parmesan cheese and press the remaining garlic clove. Strip the lettuce leaves and rinse them in water.;In a bowl, mix the garlic, parmesan, beaten eggs, mustard and extra virgin olive oil and season well with the Worcestershire sauce, salt and pepper. Add the romaine lettuce leaves and toss everything gently, so they are coated with the dressing. Serve on plates garnished with the garlic croutons.