Classic Caesar Salad

For the Dressing

• 1 large egg yolk
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup olive oil

For the Croutons

• 2 cups cubed day-old bread
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• Pinch of salt

For the Salad

• 1 large head romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup shaved Parmesan cheese

Prepare the Dressing

1. In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper until well combined.
2. Slowly drizzle in the olive oil while continuously whisking until the dressing is thick and emulsified.
3. Taste and adjust seasoning as needed.

Prepare the Croutons

1. Preheat oven to 350°F.
2. In a small bowl, toss the bread cubes with olive oil, garlic powder, and salt.
3. Spread the seasoned bread cubes in a single layer on a baking sheet.
4. Bake for 8-10 minutes, or until golden brown and crisp, stirring halfway through. Let cool.

Assemble the Salad

1. In a large bowl, combine the chopped romaine lettuce with the dressing.
2. Toss gently to coat the lettuce evenly.
3. Add the grated Parmesan cheese and croutons, and toss again.
4. Garnish with shaved Parmesan cheese.