Caesar Salad with Homemade Dressing

Ingredients

• 2 fillet anchovy boneless minced
• 2  eggs separated (if desired) (see Cook's Note)
• 0.3  baguette french
• 2 teaspoons thyme leaves fresh
• 2 cloves garlic minced
• 6 servings kosher salt and freshly cracked pepper black
• 2 tablespoons juice of lemon fresh
• 3 tablespoons olive oil 
• 0.3 cup parmesan grated
• 0.5 cup parmesan shredded
• 2 large heads romaine lettuce 
• 1 cup equivalent salad oil light
• 2 dashes worcestershire sauce 

Equipment

• baking sheet
• oven
• whisk
• mixing bowl

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. For the Caesar dressing: Beat the egg yolks in a large mixing bowl.
4. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine.
5. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
6. Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly.
7. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper.
8. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes.
9. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
10. For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer).
11. Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.