Classic Caesar Salad

Heat oven to 450°. Combine the butter and olive oil in a large bowl. Add the cubes of bread and toss until coated. Sprinkle the salt, cayenne pepper and black pepper until evenly coated. Spread the bread in a single layer on a 11x17 baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.

Place the garlic, anchovy and salt in a large wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste.

Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard and egg yolk.

Using the fork, whisk in the olive oil.

Chop the romaine lettuce leaves into 1 to 1 1/2 inch pieces. Add the lettuce, croutons and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. To make a version of the dressing you can store, simply mince the garlic and anchovies and place with the remaining ingredients in a jar. Screw the lid on the jar tightly and shake to combine. Store refrigerated for up to 4 days.