Authentic Caesar Salad Made From Scratch

Preheat your oven to 375F. Cut 1/2 loaf of baguette into bite-sized cubes. In a bowl, toss the cubes with 1/4 cup of the extra virgin olive oil, 1 minced garlic clove, and a pinch of kosher salt. Spread evenly on a baking sheet and bake for 15 minutes until golden brown and crisp. Set aside to cool.

Mince 4 anchovy fillets and 2 garlic cloves. Using the flat side of a chef's knife, mash them together with 1/4 teaspoon of kosher salt on a cutting board until a fine paste forms.

Transfer the anchovy-garlic paste to a large wooden salad bowl. Add 2 large egg yolks, 2 tablespoons of fresh lemon juice, and 1 teaspoon of Dijon mustard. Whisk until perfectly smooth and combined.

While whisking constantly and vigorously, slowly drizzle in the remaining 1/4 cup of extra virgin olive oil. Continue to whisk until the dressing is thick, glossy, and fully emulsified.

Stir in 1/2 cup of freshly grated Parmigiano-Reggiano and 1/2 teaspoon of freshly ground black pepper into the dressing.

Wash, dry, and chop 2 large heads of Romaine lettuce into bite-sized pieces. Add the lettuce to the bowl and use tongs to toss thoroughly, ensuring every leaf is coated with the dressing.

Add the cooled homemade croutons to the salad and give it one final gentle toss. Garnish with extra shaved Parmigiano-Reggiano if desired and serve immediately.