Classic Caesar salad

When I was a kid, I used to love all fried dishes and finger food not knowing if I continue eating those kind of meals everyday, it may turn bad for my health. I don't hate eating vegetables but I love eating hotdogs, burgers and some processed meat stuff, and then I found this salad. At first I was hesitant to eat this since I always told myself that the taste is bland, sometimes bitter, but what makes the caesar's salad special is it's healthy combination of vegetables. On to its origin, the caesar's salad was created by a man named Caesar Cardini who is an immigrant from Italy and runs a restaurant in Mexico. His daughter Rosa allegedly saying that his father invented the dish when a Fourth of July in 1924 depleted their kitchen's supplies. Some of Cardini's staff are saying that they invented it. In my opinion, it won't be called as Caesar's salad if it was invented by their staff, don't you think? 

The ingredients that we will be needing:

1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed
of fat
2 Cos lettuces
10 anchovy fillets in oil, drained
and halved lengthways
100g/4oz Parmesan cheese,
freghly grated
For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
175ml/6fl oz olive oil
salt and freshly ground
black pepper

Directions:

Preheat the oven to 180°C/350°F/Gas mark 4.

To make the croûtons, cut the baguette into 15 thin slices, and brush
both sides of each slice with the oil. Spread the slices out on a baking
tray, and bake for 10–5 minutes until golden brown. Leave to cool
slightly, then rub each side of each slice of bread with the cut edge of a
garlic clove. Cut each slice into small cubes.

Cook the bacon under a hot grill until crisp. Drain on kitchen paper until
cooled, then break into chunky pieces.

Tear the lettuce leaves into pieces, and put in a large serving bowl with
the bacon, anchovies, croûtons and Parmesan.

For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar
and Worcestershire sauce in a blender or food processor. Season with
salt and pepper, and process for 20 seconds or until smooth. With the
motor running, gradually add the oil in a thin stream until the dressing is
thick and creamy.

Drizzle the dressing over the salad, and toss very gently until well
distributed. Serve immediately.