Wedge Caesar Salad

Ingredients

• Croutons

  • 4 cups (200 g) day-old bread, cut into cubes
  • 3 tbsp (42 g) butter
  • Salt and pepper

• Dressing

  • ½ cup (35 g) finely grated Parmigiano-Reggiano cheese
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) anchovy paste
  • 2 cloves garlic, finely chopped
  • 1 egg yolk
  • 1 cup (250 ml) canola oil

• Garnish

  • 1 iceberg lettuce, cut into quarters
  • 8 slices bacon, cooked and cut into pieces
  • ½ cup (35 g) shaved Parmigiano-Reggiano cheese