Caesar Salad

Make the homemade croutons. Heat oven to 375°F. Drizzle the olive oil evenly over the bread crumbs on a baking sheet, then toss until the bread is evenly coated in the oil. Spread the bread out in an even layer, then season generously with salt and pepper. Bake for 15-20 minutes until crispy.

Make the Caesar dressing. Add the anchovy filets, garlic, egg yolks, Parmesan, lemon juice, Dijon, sea salt and black pepper to a blender. Purée for 5 seconds, or until combined. Then, while the blender is still running, remove the small cap from the blender lid and gradually stream in the olive oil until the dressing is completely smooth. Add a few tablespoons of water, as needed, until the dressing achieves your desired consistency. (I prefer mine to be about the consistency of heavy cream.) Then taste and add extra salt and/or black pepper, if needed.

Toss the salad. In a large mixing bowl, combine the lettuce, homemade croutons, and Parmesan. Drizzle evenly with your desired amount of dressing, then toss until combined.

Serve. Serve immediately garnished with extra Parmesan and freshly-cracked black pepper.