Homemade Caesar Salad with Dressing and Croutons

For the Dressing: In a blender, combine 3 cloves of garlic, 3 egg yolks, 1 tablespoon of Dijon mustard, 1 tablespoon of anchovy paste (or 2 whole anchovies), zest of a quarter of a lemon, juice of a whole lemon, and salt and pepper to taste. Turn the blender on and slowly stream in 1.5 cups of neutral tasting oil until the mixture emulsifies. Once it comes together, add half a cup of FRESH grated Parmigiano-reggiano. If the mixture gets too thick, add 1 tablespoon of ice water at a time until it reaches your desired consistency.

For the Croutons: Chop a whole baguette into bite-sized pieces. Place them in a bowl and add 2-3 tablespoons of olive oil, salt and pepper, 1 clove of pressed garlic, and Parmigiano-reggiano. Toss to coat. Place the seasoned baguette pieces in a 400°F (200°C) oven for about 10-12 minutes or until crispy. Remove from the oven and toss them back in the same bowl with any residual oil, adding some fresh chopped parsley.

To Assemble: Chop up some Romaine lettuce. Add a desired amount of your homemade dressing and mix by hand until the lettuce is evenly coated. Top with the homemade croutons and finish with a good bit of fresh Parmigiano-reggiano. Enjoy!