Classic Caesar
- 2 heads Romaine lettuce, ragged outer leaves discarded
- 1/2 baguette
- 1 clove garlic
- 6 - 8 oil packed anchovy fillets
- Large pinch sea salt, plus more for seasoning
- 2 egg yolks
- 1/2 teaspoon Dijon mustard
- 3/4 cups extra virgin olive oil
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 - 3 tablespoons fresh lemon juice
- Freshly ground black pepper
Separate lettuce leaves, rinse and wrap in clothe to dry. Keep in fridge to keep cool and crisp. Slice baguette into thin rounds and toast until golden. Set croutons aside. Work garlic, anchovies and salt to a paste, using the side of a chef's knife to help mash. Transfer paste to a small mixing bowl and stir in egg yolks and mustard. Whisk to combine. Slowly add olive oil, working drop by drop and whisking constantly to form a nice emulsion. Stir in Parmesan cheese and lemon juice. Adjust seasoning with salt and pepper. Place lettuce leaves in large mixing bowl. Spoon in enough dressing to nicely coat all leaves. Add croutons and toss again. Shave Parmesan over salad before serving.