Caesar salad"

Ingredients:

Toast

• 1 small ciabatta, cut into 2cm cubes
• 0.5 cups olive oil
• 0.5 tbsp. grated parmesan

Refueling

• 1 large egg yolk
• 2 salted anchovy fillets, rinsed
• 1 head of baked garlic, cloves squeezed out
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 0.5 tbsp. grated parmesan
• 1.5 cups olive oil
• 3 tablespoons red wine vinegar
• 1 tbsp lemon juice

Salad

• 4 heads romaine lettuce, divided into leaves
• Grated Parmesan cheese for serving

Preparation:

1. Toast:
   
   Preheat a convection oven to 200°C or a conventional oven to 220°C and line a baking sheet with parchment paper.
2. Place the bread in a bowl, drizzle with oil, season with salt and pepper, and toss to coat. Place on a parchment-lined baking sheet and toast in the oven, tossing once, until evenly golden brown, 8-10 minutes. Transfer the croutons to a bowl and sprinkle with Parmesan cheese. Let cool, then transfer to a tightly sealed container.
3. Refueling:
   
   Combine the egg yolk, anchovies, roasted garlic, and salt in a large salad bowl. Using the back of a spoon, mash all ingredients until smooth. Add the mustard and Worcestershire sauce and continue whisking until smooth. Season with salt and pepper to taste.
4. Add the Parmesan and stir. Slowly pour in the olive oil, whisking until emulsified. Add the vinegar and lemon juice and whisk until the dressing is smooth. If necessary, thin the dressing by adding up to 0.5 cups of water. Season with salt to taste.
5. Salad:
   
   Add the lettuce leaves to the bowl with the dressing and toss lightly to coat. Arrange the romaine lettuce leaves on chilled salad plates. Sprinkle with croutons and Parmesan.