# What You Need:
→ Salad
01 - 6 large celery stalks, thinly sliced on the diagonal
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 Cook:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil and sea salt, spread on a baking sheet, and bake for 8 to 10 minutes until golden and crisp. Remove from oven and let cool completely.
02 - In a small bowl, whisk together egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic. Gradually drizzle in olive oil while whisking constantly until the mixture is thick and emulsified. Stir in grated Parmesan. Season with salt and pepper to taste.
03 - In a large bowl, combine sliced celery and chopped romaine lettuce. Add half of the dressing and toss gently to coat all greens evenly. Add additional dressing as needed to reach desired flavor intensity.
04 - Arrange dressed salad on a serving platter or individual plates. Scatter toasted croutons over the top and sprinkle with shaved Parmesan cheese and freshly ground black pepper. Serve immediately while croutons remain crisp.
