# What You'll Need:
→ Salad Base
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 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 a 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 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 the dressing and toss to coat. Add additional dressing as needed to achieve desired flavor intensity.
04 - Arrange the salad on a serving platter or individual plates. Scatter croutons over the top and sprinkle with shaved Parmesan cheese and freshly ground black pepper. Serve immediately.
