Caesar Salad For Two

Ingredients

• 2 anchovy fillets, minced
• Coarse salt and ground pepper
• 1 1/2 teaspoon(s) Dijon mustard
• 1 large egg yolk or 1 tablespoon pasteurized egg yolk
• 1/4 cup(s) extra virgin olive oil
• 1 tablespoon(s) fresh lemon juice
• 2 tablespoon(s) freshly grated Parmesan
• 1 clove(s) garlic, minced
• 1 small head(s) romaine lettuce, cored, outer leaves discarded, and heart cut into 1-1/2-inch pieces
• 2 thick slice(s) rustic white bread, cut into 1 inch cubes

Preparation

1. 1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
2. 2. On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk,mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.