Caesar salad

1. Separate lettuce into leaves, wash under cold running water and dry in a salad spinner. Wrap in a tea towel and refrigerate.
2. Cut 1 cm thick slices of bread into 1 cm cubes. Pour 60 ml (4 tbsp) sunflower oil into a large, heavy-based frying pan. Heat over high heat until a light haze forms above it. Add cubes in a single layer and brown all over. If necessary, add up to another 60 ml (4 tbsp) oil. Toss with garlic, drain on paper towels, and leave to cool.
3. Lower eggs gently into rapidly boiling water in a saucepan and leave for 10 seconds. Remove and set aside.
4. Break the chilled lettuce into large pieces and drop into a salad bowl. Season with salt and pepper, and olive oil and toss lettuce with 2 large spoons.
5. Break eggs onto a saucer, then place on top of salad. Add lemon juice and toss to coat lettuce thoroughly. Add cheese and anchovies (if using) and toss again. Scatter croûtons over and serve at one on chilled salad plates.