Caesar Salad

A Classic French Caesar Salad For Four

1 egg yolk
2 teaspoons finely minced garlic
3 fillets anchovy finely minced
1 pinch each of sea salt and pepper
juice from 1/2 lemon
1 Tablespoon Dijon mustard
3 heads romaine/cos lettuce, whole leaf or chopped
1/8 cup extra virgin olive oil + or -

In a large bowl add all the ingredients, except the lettuce and olive oil
With the back of a tablespoon smear the anchovy until it appears smooth and not lumpy, and then whisk by hand for a bit to combine, then slowly add the olive oil in a fine drizzle while whisking fast, have someone hold the bowl or do the drizzle bit if needed, what you're looking for is the texture of the dressing to have shine to it but not be to wet, remember drizzle very slowly stopping the flow necessary or the dressing will break!  It's really hard to fix it, so don't let it break!!
Add the lettuce mixing with your clean hands, do not use tongs or other items, just plan on getting dirty....  Plate the salad, add hot croutons and parmesan cheese.  You also add grilled meat, fish or shrimp at this if you want..

Croutons
With oven hot set at 350* cut croutons to your desired size and shape, brush with olive oil, salt and pepper, place in the oven shaking occasionally, check for doneness often, you won't be the first to forget them, so set the timer for 5-10 min intervals.