Forget the bottled dressing. A true Caesar salad relies on a creamy emulsion of egg yolks, anchovies, garlic, and parmesan to coat crisp Romaine hearts.
- Make the croutons: Toss cubed bread with olive oil and garlic powder. Bake at 375°F (190°C) for 10-15 minutes until golden.
- In a large wooden bowl, whisk together the anchovy paste, garlic, egg yolks, Dijon mustard, and lemon juice. Slowly drizzle in the oil while whisking constantly to emulsify. Stir in grated Parmesan.
- Chop the Romaine lettuce into bite-sized pieces. Add to the bowl with the dressing.
- Toss vigorously until every leaf is coated. Top with the homemade croutons and extra shaved Parmesan cheese.