Caesar Salad Recipe

Place the egg yolk in a medium mixing bowl and whisk until smooth.

Add the mayonnaise, grated Parmesan, minced anchovies, garlic, lemon juice, stone-ground mustard, and salt. Stir until the ingredients are thoroughly combined and the dressing is smooth and creamy.

Cover the bowl and refrigerate the dressing while preparing the croutons and lettuce.

Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil.

Arrange the bread cubes in a single layer on the prepared baking sheet. Bake for 5 minutes.

Remove the baking sheet from the oven. Drizzle the bread cubes with olive oil and sprinkle with garlic salt. Toss until evenly coated.

Return the bread cubes to the oven and bake for 5 additional minutes.

Remove the baking sheet from the oven and drizzle the melted butter evenly over the croutons. Toss gently to coat.

Bake for 3 more minutes, or until the croutons are crisp and lightly golden.

Remove the croutons from the oven and let them cool completely.

Place the chopped romaine lettuce in a large mixing bowl. Add the prepared Caesar dressing and toss until the lettuce is evenly coated.

Transfer the dressed lettuce to a large serving bowl or platter. Top with the cooled homemade croutons, shaved or grated Parmesan, and freshly cracked black pepper, if desired.

Serve immediately.