Name: Classic Caesar Salad
Cuisine: American, Italian
Ingredients: 6 Anchovy fillets (Packed in oil, chopped); 1 small Garlic clove (Chopped); 1 pinch Kosher salt; 2 large Egg yolks (*Use pasteurized eggs if preferred); 2 Tbsp Fresh lemon juice (More if desired); 0.75 tsp Dijon mustard; 2 Tbsp Olive oil (For dressing); 0.5 cup Vegetable oil (For dressing); 3 Tbsp Finely grated Parmesan cheese; To taste Salt and freshly ground black pepper; 3 cups Torn country bread (1-inch pieces); 3 Tbsp Olive oil (For croutons); To taste Kosher salt and freshly ground black pepper; 3 hearts Romaine lettuce (Whole leaves); To taste Shaved Parmesan cheese (Use a vegetable peeler)

Method

For the dressing: Chop together anchovy fillets, garlic, and a pinch of kosher salt. Mash into a paste and scrape into a medium bowl. Whisk in egg yolks, lemon juice, and Dijon mustard. Gradually whisk in olive oil, then vegetable oil, until the dressing is thick and glossy. Whisk in grated Parmesan. Season with salt, black pepper, and more lemon juice if desired. Can be made 1 day ahead.
For the croutons: Toss torn bread pieces with olive oil on a baking sheet. Season with kosher salt and black pepper. Bake at 375°F (190°C), tossing occasionally, until golden, 10-15 minutes.
For the lettuce: Use whole leaves from romaine hearts to provide the ideal mix of crispness, surface area, and structure.
Assembly: Use your hands to gently toss the lettuce, croutons, and dressing. Top with shaved Parmesan cheese.

Notes

Make sure to serve immediately after assembly for maximum freshness and crispness. You can adjust the amount of dressing based on your preference.