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Ingredients

For the dressing:

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 3 or 4 anchovy filets, minced
• 1 tablespoon chopped garlic
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons fresh lemon juice
• Worcestershire sauce
• 1 cup olive oil
• 1 tablespoon warm water, if needed
• 1/2 cup freshly grated Parmesan

For the croutons:

• 2 tablespoons unsalted butter
• 3 cloves garlic, chopped
• 1/2 loaf day-old bread, sliced into finger sized pieces
• 6 tablespoons finely grated Parmesan

To serve the salad:

• 2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
• 3/4 cup dressing
• 8 Parmesan croutons
• 1 tablespoon freshly grated Parmesan

For the dressing:

Description

Food Network Invites You To Try This Whole Leaf Caesar Salad Recipe From Michael Chiarello.

Food Network