Caesar salad Recipe (with Video)

For the dressing
1. You can use a blender, hand blender, or a whisk and your forearm muscles. Just whatever you have on hand.
2. In the blender, throw in 3 cloves of garlic, 3 egg yolks, 1 tablespoon Dijon mustard, 1 tablespoon anchovy paste or 2 whole anchovies, zest of a quarter of a lemon, juice of a whole lemon, and salt and pepper to taste.
3. Turn the blender on and stream in 1.5 cups of neutral tasting oil.
4. Once it comes together, add half a cup of FRESH grated Parmigiano-Reggiano.
5. If the mixture gets a little too thick, just add a tablespoon of ice water at a time until it reaches your desired consistency.
For the croutons
1. Chop a whole baguette into bite-sized pieces. Extra points if you made the baguette... I did not.
2. Place in a bowl and add 2-3 tablespoons olive oil, salt and pepper, 1 clove pressed garlic, and Parmigiano-Reggiano.
3. Place in a 400°F oven for around 10-12 minutes or until crispy.
4. Take out and toss in your same bowl as before with residual oil with some fresh chopped parsley.