Bon Appetit magazine has an original recipe for Caesar salad. Coating whole, uncut romaine lettuce leaves in Caesar dressing and using homemade croutons defines an original Caesar salad.
To prepare the Bon Appetit recipe for original Caesar salad, whisk 2 large egg yolks, 3/4 teaspoon Dijon mustard and 2 tablespoons fresh lemon juice. Slowly whisk in 2 tablespoons olive oil and then 1/3 cup of vegetable oil.
Add 1 clove garlic and 6 anchovy fillets, each chopped, and a pinch of salt. Scrape the mixture with the side of your knife to make a paste. Whisk the paste into the oil along with 3 tablespoons finely grated Parmesan, and whisk until the dressing is glossy and viscous. Season with salt and pepper to taste, and add more lemon juice for increased brightness.
For the croutons, toss 3 tablespoons olive oil, salt, pepper and 3 cups torn 1-inch country bread with crusts on a baking sheet. Preheat oven to 375 F. Bake the croutons 15 minutes or until golden brown, tossing intermittently.
Using your hands, gently toss the whole leaves of 3 romaine hearts, separated, with the dressing and the croutons. Shave Parmesan with a vegetable peeler as required, and top the salad with shavings. Bring the peeler and the Parmesan to the table so that guests can help themselves to extra cheese.