Best Caesar Salad Recipe

Make the croutons: Hand-tear or cut bread. Toss in a bowl with olive oil, garlic, salt and pepper to taste. Bake in a preheated oven at 350°F for 20 minutes or until crisp and golden. (Baking time for croutons will vary depending on the bread you use; a denser bread will take longer.)

Using a mortar and pestle (see notes for mini blender) smash together garlic and salt until broken down and juicy. Add anchovies, mashing together with the garlic until a paste forms. Whisk in egg yolks, lemon juice and zest, Dijon Mustard, Worcestershire, and fresh black pepper. Mix thoroughly. Dribble olive oil into the mixture, whisking all the while, little by little, until the dressing is smooth and emulsified.

Place chopped dry romaine lettuce in a bowl. Add the Caesar salad dressing, a little at a time (you may not need all of it), grated parmesan, parsley and a couple of handfuls of croutons. Toss together, adding more dressing as needed.

. Adjust salt, pepper and lemon to your taste. Garnish with more croutons, parmesan shavings, and lemon slices.