Classic Caesar Salad

• 2 large romaine hearts, chopped
• 4 anchovy fillets, minced to a paste
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 egg yolk
• 1/3 cup extra virgin olive oil
• 50g Parmigiano-Reggiano, finely grated
• Salt and freshly cracked black pepper
• For croutons: 4 slices sourdough, olive oil, garlic powder

Instructions

1. 1

   Make croutons: Tear bread into rough chunks, toss with olive oil and garlic powder. Bake at 190°C (375°F) for 12 minutes until golden and crispy.

2. 2

   Whisk together anchovy paste, garlic, lemon juice, Dijon, and Worcestershire in a bowl.

3. 3

   Add egg yolk and whisk until combined. Slowly drizzle in olive oil while whisking constantly to emulsify.

4. 4

   Stir in half the Parmesan. Season with salt and pepper — the dressing should be bold and punchy.

5. 5

   Toss romaine with dressing until every leaf is coated. Add croutons.

6. 6

   Finish with remaining Parmesan shaved over the top and extra cracked black pepper.

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