Classic Caesar Salad

For the dressing:

Step 1.

Mince the garlic and anchovy fillets (if using). Set aside.

Step 2.

Juice the lemon, making sure to strain out any seeds. You'll need 2 tablespoons of juice.

Step 3.

In a large salad bowl, add the minced garlic, minced anchovies (if using), egg yolk (if using), lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until well combined.

Step 4.

Slowly drizzle in the extra-virgin olive oil while continuously whisking to create a smooth, emulsified dressing.

Step 5.

Season the dressing with salt and freshly ground black pepper to taste. Whisk to combine.

For the salad:

Step 6.

Add the torn romaine lettuce to the large salad bowl with the dressing.

Step 7.

Toss the lettuce gently with the dressing until the leaves are evenly coated.

Step 8.

Add the grated Parmesan cheese and croutons to the salad and toss once more to combine.

Step 9.

Serve the Caesar salad immediately, garnished with additional Parmesan cheese and freshly ground black pepper, if desired.

Storage Tip:

If not using all the dressing immediately, store the remainder in an airtight container in the refrigerator for up to 1 week. Whisk well before using.