6 anchovy fillets packed in oil, drained
1 small garlic clove
Kosher salt
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
¾ tsp. Dijon mustard
2 Tbsp. extra-virgin olive oil
½ cup vegetable oil
3 Tbsp. finely grated Parmesan
Freshly ground black pepper

Croutons
3cups torn 1″ pieces country bread, with crusts
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground black pepper

Assembly
3romaine hearts, leaves separated
Parmesan, for serving

Preparation
Caesar dressing
Step 1
Chop together 6 anchovy fillets packed in oil, drained, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into an anchovy paste, then scrape into a medium bowl. Whisk in 2 large egg yolks, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. extra-virgin olive oil, then ½ cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan. Season with salt, freshly ground pepper, and more lemon juice, if desired.

Do ahead: Dressing can be made 1 day ahead. Store in an airtight container and chill.

Croutons
Step 2
Preheat oven to 375°. Toss 3 cups torn 1″ pieces country bread, with crusts, with 3 Tbsp. extra-virgin olive oil on a baking sheet; season with kosher salt and freshly ground pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

Do ahead: Croutons can be made 2 days ahead. Store in an airtight container at room temperature.

Assembly
Step 3
Place 3 romaine hearts, leaves separated (for the ideal mix of crispness, surface area, and structure), in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing) on a plate. Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved parm.

By Sue Li and Chris Morocco