Homemade Caesar Salad

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the egg yolk, lemon juice, mustard, garlic, anchovies, salt and black pepper.

   Bowl

   💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.
2. 2
   Add the oil gradually, while whisking, until the dressing thickens.

   ⚙ Fat in a Thin StreamWhisk

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.

To assemble

1. 3
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Bake the bread cubes on a baking sheet 8 minutes, until they are crisp.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
3. 5
   Tear the lettuce by hand into rough pieces.
4. 6
   Put the bread cubes and lettuce in a large bowl.

   Bowl
5. 7
   Pour in the dressing and toss well.
6. 8
   Scatter the cheese on top.