For the Cæsar salad dressing:

• 1 clove garlic, chopped
• 2-3 anchovy fillets
• 1 egg yolk
• 1/2 tsp Dijon mustard
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1/8 cup freshly grated Parmesan, plus extra for garnish
• Freshly ground black pepper

Blend together garlic, anchovies, egg yolks, dijon and lemon juice until smooth. Slowly add in the olive oil and emulsify. Stir in pepper and parmesan.

For the salad, combine chopped romaine and croutons (toast diced baguette cubes tossed with olive oil)