Ingredients

Caesar Dressing

• 1 egg yolk

• 4 anchovies, very finely chopped/minced

• 1 grated garlic clove

• 1 teaspoon Worcestershire sauce

• 1 tablespoon lemon juice

• 1/4 cup olive oil

• 1/4 cup neutral oil, such as grapeseed

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

Caesar Salad

• 1 (8-ounce) loaf sourdough or ciabatta bread

• 3 tablespoons olive oil

• 3/4 teaspoon kosher salt

• 3 romaine hearts

• 1 1/2 ounces shaved Parmesan

Directions

Make the dressing

1. Crack egg yolk into a large mixing bowl. Add anchovies, garlic, Worcestershire sauce, and lemon juice and whisk quickly until emulsified, about 30 seconds. Combine oils in a measuring cup and very slowly pour into egg mixture, whisking constantly, until mixture has thickened. Season with salt and pepper.

Assemble the salad

1. Heat oven to 400°F. Tear sourdough loaf into 1/2-inch pieces and spread on a baking sheet. Toss bread with olive oil and salt. Toast bread until edges are golden brown, about 8 minutes.

2. Tear romaine leaves and add to salad bowl. Slowly add half of the dressing and gently toss with romaine so leaves are coated in dressing. Add more dressing per your preference. Top salad with croutons and Parmesan and serve.