# What You'll Need:
→ Sourdough Croutons
01 - 3 cups day-old sourdough bread, cut into 1-inch cubes
02 - 3 tablespoons olive oil
03 - 1 large garlic clove, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
→ Caesar Dressing
06 - 1 large egg yolk or 2 tablespoons mayonnaise for egg-free option
07 - 1 teaspoon Dijon mustard
08 - 2 teaspoons fresh lemon juice
09 - 2 teaspoons Worcestershire sauce
10 - 2 anchovy fillets, minced, optional
11 - 1/2 cup extra-virgin olive oil
12 - 1/4 cup grated Parmesan cheese
13 - 1 small garlic clove, finely minced
14 - Salt and black pepper to taste
→ Salad
15 - 2 large heads romaine lettuce, chopped
16 - 1/3 cup shaved Parmesan cheese
17 - Freshly ground black pepper
# How To Make It:
01 - Preheat oven to 375°F. In a large bowl, toss sourdough cubes with olive oil, minced garlic, salt, and pepper until evenly coated. Spread on a baking sheet in a single layer.
02 - Bake croutons for 12 to 15 minutes, turning once halfway through, until golden and crisp. Remove from oven and set aside to cool completely.
03 - In a medium bowl, whisk together egg yolk, mustard, lemon juice, Worcestershire sauce, anchovies if using, and minced garlic until combined.
04 - Slowly drizzle olive oil into the egg mixture while whisking continuously to create a smooth, emulsified dressing. Stir in grated Parmesan. Season with salt and pepper to taste.
05 - In a large salad bowl, toss chopped romaine with half the dressing. Add additional dressing to taste. Top with shaved Parmesan cheese and cooled sourdough croutons.
06 - Finish with freshly ground black pepper. Serve immediately while croutons are still crisp.
