Cesar Salad
The Dressing
- 6 anchovy fillets packed in oil, drained
- 1 small garlic clove
- Kosher salt
- 2 large egg yolks
- 2 tablespoons fresh lemon juice, plus more
- 3/4 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1/2 cup vegetable oil
- 3 tablespoons finely grated Parmesan
- Freshly ground black pepper
The Croutons
- 3 cups torn 1" pieces country bread, with crusts
- 3 tablespoons olive oil
The Lettuce
- 3 romaine hearts, leaves separated
The Cheese
- Parmesan, for serving