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A proper Caesar with homemade dressing made the real way: with raw egg yolk, anchovies, and way more garlic than you think is reasonable. Crunchy sourdough croutons and shaved Parmigiano turn simple romaine into something legendary.
Toss bread cubes with a drizzle of olive oil, salt, and pepper. Toast in a 375F oven or skillet until golden and crunchy.
Mash anchovies and garlic into a paste using the flat of a knife or a mortar and pestle.
Whisk egg yolk, lemon juice, and Dijon mustard. Slowly drizzle in olive oil while whisking to emulsify into a creamy dressing.
Toss romaine with the dressing until every leaf is well coated. Add croutons and shaved Parmigiano, toss once more, and serve.