6 anchovy fillets packed in oil, drained
1 small garlic clove
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper
3 cups torn 1″ pieces country bread, with crusts
3 tablespoons olive oil
3 romaine hearts, leaves separated
Parmesan, for serving
- The Dressing: Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
- DO AHEAD: Can be made 1 day ahead.
- The Croutons: Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
- The Lettuce: Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.
- The Cheese: Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
- The Assembly: Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.