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Ingredients
Caesar Dressing + Salad
6 Anchovy Fillets, oil packed and drained
1 Garlic Clove
Kosher Salt
2 large Egg Yolks
2 tbsp. Lemon Juice, plus more
3/4 tsp. Dijon Mustard
2 tbsp. Olive Oil
1/2 cup Vegetable or Grapeseed Oil (preferred)
3 tbsp. Parmesan Cheese, finely grated + shaved Parmesan for garnish
Fresh Ground Black Pepper
1 Head Romaine Lettuce, halved lengthwise
Croutons
3 cups Torn Bread Pieces, about 1″ x 1″
3 tbsp. Olive Oil
Lemon Zest, optional
Grated Parmesan, optional
Kosher Salt
Fresh Ground Black Pepper
Instructions
Chop together anchovy fillets, garlic, and pinch of salt. Use the flat side of a knife blade to smash into a paste, then scrape into a large bowl.
Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.
A drop at a time to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in finely grated Parmesan.
Season with salt, pepper, and more lemon juice, if desired.
Preheat oven to 375°. Tear bread into 1″ chunks. Toss bread with olive oil in a bowl. Spread on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
In a a large skillet, heat a drizzle of olive oil over medium-high heat and place each half of romaine, cut side down and sear the romaine until golden.
Plate each romaine half on a plate, drizzle on the caesar dressing and top with parmesan and croutons. Serve remaining dressing on the side.