# What You'll Need:
→ Salad Base
01 - 6 large celery stalks, thinly sliced diagonally
02 - 1 small head romaine lettuce, chopped
03 - 1/3 cup shaved Parmesan cheese
04 - Freshly ground black pepper to taste
→ Croutons
05 - 2 cups day-old rustic bread, cut into 1/2-inch cubes
06 - 2 tablespoons olive oil
07 - 1/4 teaspoon sea salt
→ Caesar Dressing
08 - 1 large egg yolk
09 - 2 teaspoons Dijon mustard
10 - 2 teaspoons fresh lemon juice
11 - 1 teaspoon Worcestershire sauce
12 - 1 garlic clove, minced
13 - 1/2 cup olive oil
14 - 1/4 cup finely grated Parmesan cheese
15 - Salt and pepper to taste
# How To Make It:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt, spread on baking sheet, and bake for 8 to 10 minutes until golden and crisp. Remove from oven and let cool completely.
02 - Whisk together egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic in a bowl. Gradually drizzle in olive oil while whisking constantly until mixture is thick and emulsified. Stir in grated Parmesan and season with salt and pepper to taste.
03 - In a large bowl, combine sliced celery and chopped romaine lettuce. Add half of the prepared dressing and toss to coat evenly. Add additional dressing as needed to achieve desired flavor and coating.
04 - Arrange dressed salad on a serving platter or individual plates. Scatter cooled croutons over the top and sprinkle with shaved Parmesan and freshly ground black pepper. Serve immediately.
