Caesar Salad

Ingredients

• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Capers (if in salt, rinse)
• 1 Egg Yolk
• 4 Anchovy Filets
• 1 Lemon, squeezed
• 1 Dash Fish Sauce
• 1 Garlic Clove
• 1/2 Cup Olive Oil (for dressing), plus more for croutons
• 1/4 Cup Parmigiano Reggiano, grated
• 1/4 Loaf of Bread
• 4 heads of Romaine Lettuce

Directions

1. Prepare the Bowl: Cut a garlic clove in half and rub the inside of your wood bowl. Add your anchovies and, with a fork, begin to mash them up.
2. Build the Base: Add in the egg yolk and begin to mix with the anchovy. Add in the Dijon mustard and mix in. Add in the dash of fish sauce and combine with the mixture.
3. Emulsify: Squeeze in half of the lemon juice, combine, and then begin adding the olive oil in slowly. Taste for salt and pepper; if needed, add now. Let the dressing sit while you prepare the croutons and capers.
4. The Croutons: Pull apart your bread loaf into bite-sized pieces. Add to a pan with olive oil and salt. On a medium flame, toast the bread until the pieces reach golden brown and crisp. Remove the bread from the pan.
5. Crispy Capers: Add some oil to the same pan to reduce the amount of clean-up. Be sure to dry the capers well on a paper towel before adding to the oil, or else they will splatter. Let the capers crisp up on medium heat. Once crispy, lay them on a paper towel to dry.
6. Assemble: Slice your romaine lettuce to your desired size (I leave my lettuce in the refrigerator until the very last possible moment so it stays cold) and add to the bowl with the dressing.
7. Final Touch: Mix the lettuce and dressing; taste for seasoning. If additional acid is needed, squeeze the other half of the lemon now. Add the grated cheese, croutons, and crispy capers on top. Serve and enjoy!

Note: This can be served with grilled chicken, steak, shrimp, or salmon.