ceasar salad.

1 fresh egg yolk, room temperature

2 cloves garlic, minced

2 anchovy filets, minced

1 teaspoon dijon mustard

1/2 a small lemon, juiced

1 teaspoon kosher

1 cup olive oil

3/4 cup of grated parmesan

1 head Romaine lettuce, cleaned and chopped

There are two techniques that work great for making a Caesar either in a mixing bowl with a whisk or in a food processor. The food processor is much quicker and you don't have to mince the ingredients by hand. This recipe is written for a food processor.

Place egg yolk into the processor with the lemon, garlic, anchovy, dijon and salt. Blend in the prosessor until smooth and slowly drizzle in the olive oil as to emulsify the dressing. When the dressing is to desired thickness, remove from processor into a bowl. Add the parmesan and season with salt and fresh cracked pepper to taste. Hand toss Romaine and enough dressing to generously coat the lettuce.

To make croutons.

These croutons are quick, easy and amazing. Crunchy on the outside and chewey in the middle. No need to measure the ingredients, just a pinch of everything.

Toss cubed baguette with olive oil, salt, pepper, dried oregano, and parmesan. Heat a non-stick pan to medium hot and brown each side of the cubed baguette. Let cool, serve with salad.