Caesar Salad

Ingredients

• 3 fillet anchovy finely chopped
• 1 cup bread cut in 1/2-inch cubes
• 1 tablespoon capers finely chopped
• 1 tablespoon dijon mustard 
• 1  egg yolk 
• 0.5 teaspoon garlic minced
• 1 teaspoon garlic minced
• 0.3 cup heavy cream 
• 6 servings kosher salt 
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 0.5 cup parmesan shaved
• 1 tablespoon red wine vinegar 
• 3  hearts romaine lettuce 
• 0.8 cup vegetable oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a large skillet heat the olive oil over medium heat.
2. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.
3. Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously.
4. Garnish with shaved Parmesan and the garlic croutons.
5. In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream.
6. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
7. Will keep for several days stored in the refrigerator in an airtight container.