Caesar Salad

Ingredients

• Romaine lettuce: 1 large head, washed and chopped into bite-sized pieces.

• Croutons: 1 to 2 cups of crisp, preferably homemade bread cubes.

• Parmesan cheese: 1/2 cup freshly grated or shaved.

Dressing

• 1/2 cup extra-virgin olive oil (or substitute mayonnaise for an easier emulsion)

• 1 egg yolk (or 1/2 cup mayonnaise)

• 2 tablespoons fresh lemon juice

• 1 to 2 minced garlic cloves

• 2 chopped anchovy fillets or 3/4 teaspoon anchovy paste

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• Salt and black pepper to taste

Instructions

1. Make the Croutons: Toss bread cubes with olive oil, salt, garlic powder, and a sprinkle of Parmesan. Bake at 375°F (190°C) for 12 to 15 minutes until golden and crunchy.

2. Mix the Dressing: Whisk the egg yolk (or mayonnaise), lemon juice, minced garlic, anchovy paste, Dijon mustard, and Worcestershire sauce in a medium bowl. Slowly drizzle in the olive oil while whisking constantly until thick and smooth. Stir in half of the Parmesan cheese.

3. Toss and Serve: Place the crisp romaine lettuce in a large bowl, add the dressing, and toss gently until evenly coated. Top with the fresh croutons and remaining Parmesan cheese. Serve immediately.