Caesar Salad with Chickpeas

Make the croutons:

1. Preheat the oven to 175°C/350°F. Oil a baking sheet (with about 1 teaspoon of oil per serving). Lay the bread cubes on the sheet and coat them thoroughly with olive oil. Bake in the middle of the oven until golden, about 10 min. Set aside.

Make the dressing:

2. Drain the anchovy fillets, pat them dry on a paper towel, then mince them. In a small saucepan, heat one tablespoon of olive oil over moderately low heat. Add the crushed garlic. Cook 2-3 min until softened. Add the minced anchovies, then stir and mash them 1 min to form a paste. Set aside.
3. Separate the egg yolks from the whites. Set aside the whites in a jar in the refrigerator or freezer for future use in another recipe.
4. In a bowl, whisk together the yolks, mustard, vinegar, grated Parmesan cheese, and Tabasco sauce. Add the remaining olive oil in a stream, whisking, until the dressing is emulsified. Add the garlic paste, then season with salt and pepper to taste. Set aside.

Dress the salad:

6. Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
7. In a salad bowl, toss the romaine with the croutons, chickpeas and dressing until the salad is well combined. Serve.