David Nayfeld’s Caesar Salad

• Preheat the oven to 425°F, or 400°F for convection. 
• Line two half-sheet pans with parchment paper. 
• In a large bowl, toss the bread cubes with the garlic, mustard, salt, pepper, lemon zest, and olive oil until evenly coated.
• Divide between the prepared pans and spread in even layers. 
• Bake for 10 minutes. 
• Stir the croutons and rotate the pans, then continue baking until golden and crisp, about 10 minutes more. 
• Let the croutons cool completely before assembling the salad. 

Storage: Store the cooled croutons in an airtight container in the refrigerator for up to three days. To refresh, bake at 375°F for five minutes.

• In a food processor, combine the egg yolks, garlic, anchovies, mustard, Worcestershire sauce, lemon juice, vinegar, and salt.
• Process until smooth. 
• With the food processor running, slowly drizzle in the olive oil and process until the dressing is fully emulsified. 
• Add the black pepper and pulse until combined. 

Storage: Transfer the dressing to an airtight container and refrigerate for up to four days.

• Place half of the romaine and half of the croutons in a large salad bowl. 
• Drizzle with half of the dressing. 
• Add the remaining romaine and croutons, then drizzle with the remaining dressing. 
• Toss gently until the romaine and croutons are evenly coated. 
• Finish with a generous amount of grated Parmigiano-Reggiano and freshly ground black pepper. 
• Serve immediately.