Caesar Salad

Instructions

1. Prepare the croutons
   Preheat oven to 375°F (190°C). Cut day-old bread into 3/4-inch cubes, toss with 2 tablespoons olive oil, salt and pepper. Spread on a baking sheet and bake for 10 minutes until golden and crisp, turning once halfway through. Set aside to cool.
2. Make the dressing
   In a medium bowl, whisk together the minced garlic, anchovy fillets (if using), Dijon mustard, Worcestershire sauce, lemon juice and egg yolk until well combined. Slowly drizzle in the olive oil while whisking continuously to create an emulsion. Stir in 1/4 cup of the Parmesan cheese and season with salt and pepper to taste.
3. Assemble the salad
   Place the romaine lettuce in a large salad bowl. Drizzle with about half of the dressing and toss gently to coat the leaves evenly. Add more dressing as needed, being careful not to overdress the salad.
4. Add the toppings
   Sprinkle the croutons over the dressed lettuce. Add the remaining 1/4 cup of Parmesan cheese and a generous amount of freshly ground black pepper. Toss gently once more to incorporate all ingredients.
5. Serve immediately
   Divide the salad among four chilled plates. Garnish with additional Parmesan shavings if desired. Serve right away to maintain the crispness of the lettuce and croutons.