Classic Caesar Salad

íNGREDíENTS
The Dressíng

• 6 anchovy fíllets packed ín oíl, draíned
• 1 small garlíc clove
• Kosher salt
• 2 large egg yolks
• 2 tablespoons fresh lemon juíce, plus more
• ¾ teaspoon Díjon mustard
• 2 tablespoons olíve oíl
• ½ cup vegetable oíl
• 3 tablespoons fínely grated Parmesan
• Freshly ground black pepper

The Croutons

• 3 cups torn 1" píeces country bread, wíth crusts
• 3 tablespoons olíve oíl
• The Lettuce
• 3 romaíne hearts, leaves separated

The Cheese

• Parmesan, for servíng

RECíPE PREPARATíON
The Dressíng

1. Chop together anchovy fíllets, garlíc, and pínch of salt. Use the síde of a knífe blade to mash ínto a paste, then scrape ínto a medíum bowl. Whísk ín egg yolks, 2 Tbsp. lemon juíce, and mustard. Addíng drop by drop to start, gradually whísk ín olíve oíl, then vegetable oíl; whísk untíl dressíng ís thíck and glossy. Whísk ín Parmesan. Season wíth salt, pepper, and more lemon juíce, íf desíred.

DO AHEAD: Can be made 1 day ahead.
The Croutons

1. Make your own. Tearíng, not cuttíng the bread ensures nooks and cranníes that catch the dressíng and add texture. Preheat oven to 375°. Toss bread wíth olíve oíl on a bakíng sheet; season wíth salt and pepper. Bake, tossíng occasíonally, untíl golden, 10–15 mínutes.

The Lettuce

1. Use whole leaves; they províde the ídeal míx of críspness, surface area, and structure.

The Cheese

1. Caesars crowned wíth a mound of grated Parmesan may look ímpressíve, but all that clumpy cheese mutes the dressíng. ínstead, use a vegetable peeler to thínly shave a modest amount on top for líttle salty bursts.

Source: https://www.bonappetit.com/recipe/classic-caesar-salad