# Components:
→ Salad Components
01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 cups croutons (preferably homemade or artisanal)
03 - 1/2 cup Parmesan cheese, freshly grated
→ Caesar Dressing
04 - 1 large egg yolk (or 1 tablespoon mayonnaise, for egg-free)
05 - 2 teaspoons Dijon mustard
06 - 2 anchovy fillets, finely minced (optional)
07 - 1 garlic clove, minced
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 cup extra-virgin olive oil
11 - 1/4 cup finely grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste
# Steps:
01 - In a medium bowl, whisk together the egg yolk (or mayonnaise), Dijon mustard, anchovies (if using), minced garlic, lemon juice, and Worcestershire sauce until completely smooth and well combined.
02 - While whisking continuously, slowly drizzle the olive oil into the mixture in a thin stream. Continue whisking until the dressing thickens and emulsifies completely. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
03 - Place the chopped romaine lettuce in a large salad bowl. Pour enough dressing over the lettuce to coat evenly, then toss thoroughly using salad tongs or clean hands until all leaves are lightly coated.
04 - Gently fold in the croutons, tossing lightly to distribute them throughout the salad without crushing the lettuce leaves.
05 - Sprinkle the freshly grated Parmesan cheese evenly over the top. Serve immediately while the croutons remain crunchy and the lettuce is crisp.
