Caesar Salad

Step 1For the dressing: To a blender, add the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, Worcestershire, and pepper. Blend on low speed for several seconds. Scrape the sides. With the blender on, drizzle the oil into the mixture in a small stream. Scrape the sides and mix it again to thoroughly combine. Add the grated parmesan and blend until thoroughly combined. Add salt to taste.

Step 2Transfer the dressing to an airtight container and store in the refrigerator for up to 3 days.

Step 3For the croutons: Preheat the oven to 375ºF. Line a baking sheet with parchment paper.

Step 4Slice the bread into thick slices and cut them into 1-inch cubes. In a large bowl, combine the bread, oil, grated parmesan, garlic powder, salt, and pepper. Spread the bread cubes on the prepared baking sheet.

Step 5Bake until golden brown and crisp, 10 to 12 minutes. Allow to cool completely.

Step 6For the salad: Wash and dry the lettuce and cut it into 2-inch pieces. Place in a large bowl.

Step 7Drizzle about half of the dressing over the top of the lettuce. Throw in a handful of the shaved parmesan. Give it a good toss. Add more dressing and shaved parmesan to taste. Add cooled croutons. Toss gently and add pepper to taste.