Caesar Salad

Preheat the oven to 375°F (190°C). Cut the Bread into 1/2–3/4-inch cubes, toss with about 2–3 tbsp of Olive Oil, 1 minced clove of Garlic and a pinch of Kosher Salt. Spread in a single layer on a baking sheet and bake 10–12 minutes, turning once, until golden and crisp; set aside to cool. (Alternatively, use store-bought Croutons if you prefer.)

In a small bowl, mash 2–3 Anchovy Fillets with the back of a fork until a paste forms. Add one Egg Yolk and whisk together with 1 tsp Dijon Mustard, 1 tsp Worcestershire Sauce and 1–2 tbsp Lemon Juice.

While whisking constantly, slowly drizzle in about 1/3–1/2 cup of Olive Oil until the mixture emulsifies into a smooth, creamy dressing. Stir in 1/4–1/3 cup finely grated Parmigiano Reggiano and season to taste with Kosher Salt and freshly ground Black Pepper. (If using raw egg, consider pasteurized yolk or a coddled egg for food safety.)

Trim and halve or roughly chop the Romaine Hearts, then dry thoroughly in a salad spinner or with paper towels so the dressing clings properly.

Place the prepared Romaine Hearts in a large bowl, add a few tablespoons of the dressing and toss to coat evenly—add more dressing as needed so leaves are lightly glossy but not drenched.

Add the crisp homemade or store-bought croutons and toss briefly to combine.

Finish with generous shavings or extra grating of Parmigiano Reggiano and a final crack of Black Pepper. Serve immediately so the leaves stay crisp.