The Greatest Caesar Salad

Tear 3 slices of sourdough bread into bite-sized pieces for the croutons.

Place the torn bread pieces into a bowl and drizzle with approximately 1/4 cup of olive oil. Toss to coat evenly, then spread them onto a baking sheet.

Bake the croutons until golden brown and crispy. (Baking time not specified, but typically 10-15 minutes at 375F/190C).

On a cutting board, smash and mince 3 garlic cloves. Add 1 teaspoon of kosher salt to the minced garlic and continue to chop and press with the side of your knife until a fine paste is formed.

Add 3 anchovy fillets to the garlic paste and continue to mince and mash them together until a smooth paste is formed.

In a large bowl, combine 1 large egg yolk, 1 tablespoon of Dijon mustard, 2 tablespoons of lemon juice, the garlic-anchovy paste, and 1/2 teaspoon of black pepper. Whisk to combine.

While continuously whisking, slowly drizzle in approximately 1/2 cup of olive oil until the dressing emulsifies and thickens to a creamy consistency.

Grate 1/2 cup of Parmesan cheese into the dressing and whisk until fully incorporated.

Cut 2 heads of romaine lettuce in half lengthwise.

Place the romaine halves on a serving plate. Using a brush, generously coat each leaf of the romaine with the prepared Caesar dressing, ensuring all layers are covered.

Sprinkle the dressed romaine with 1/2 teaspoon of flaky salt and a squeeze of fresh lemon juice.

Top the salad with the homemade croutons and generously grate the remaining 1/2 cup of Parmesan cheese over the top. Finish with a fresh crack of black pepper.