Caesar Salad

Mix together the egg yokes, garlic, anchovy and Dijon in a bowl until they form a thick paste.

Slowly whisk in the olive oil making sure you maintain a thick consistency.

Slowly whisk in the lemon juice making sure not to "over-mix" so as to avoid losing the "thickness" of the dressing (thick dressing is the key to making it stick to the lettuce).

Cut the bacon into ½ to ¾ inch pieces and fry them until they reach your personal level of desired crispiness. Retain the rendered fat.

Use a loaf of sourdough bread and cut 4-5 thick (1" thick) slices and cube them approximately 1" dimensions.

While the bacon fat is still hot in the pan add a table spoon of butter and pour the bread pieces into the pan and quickly stir them around so the fat is absorbed uniformly.

Cook the bread over medium heat, paying close attention to not burn it. Turn the croutons regularly until they reach your personal level of desired crispiness (hint: a bit of black is a good thing).

Rip (don’t cut) the lettuce (approximately 2 full heads or 3 hearts)) into course pieces 1.5 – 2 inches square (approximately).

Toss the lettuce with the dressing.

Add the cheese (again, at least 2 cups) and toss. If the salad still looks too wet – add a bit more cheese. If the salad looks a bit dry squeeze a bit more lemon juice over top.

Sprinkle the bacon over the tossed salad and top with the croutons right out of the pan (best while still warm).

Sprinkle with a little bit more cheese and serve.