Caesar Salad

• 6 anchovy fillets packed in oil
• 1 small garlic clove
• 2 large egg yolks at room temperature
• 2 Tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 5 Tbsp. olive oil, divided
• 0.5 cup vegetable oil
• 1.5 oz. finely grated Parmesan
• 3 cups torn 1" pieces country bread
• 3 romaine hearts
• Kosher salt
• Freshly ground black pepper

Chop together the anchovy fillets, garlic clove, and a pinch of kosher salt. Use a mortar and pestle to make them into a paste, then scrape the mixture into a medium bowl.

Whisk in the egg yolks, lemon juice, and Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. of the olive oil, then all the vegetable oil; whisk until the dressing is thick and glossy.

Whisk in the Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. This can be made 1 hour ahead, but should be as fresh as possible.

Pre-heat your oven to 375F and make your croutons. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups of torn 1" pieces of country bread with 3 Tbsp. olive oil in a bowl and transfer them to a baking sheet; season with kosher salt and freshly ground black pepper.

Bake at 375°F, tossing occasionally, until golden, 10–15 minutes.

Tear the lettuce leaves or leave them whole as you wish. Use your hands to toss the salad gently with the dressing and croutons. Serve and top with a little shaved parmesan.