Dessing:Chop together anchovy fillets, garlic, and pinch of salt.
Use the side of a knife blade to mash into a paste, then scrape into
a medium bowl. Whisk in egg yolks, 2 Tbsp.lemon juice, and mustard.
Adding drop by drop to start, gradually whisk in olive oil, then
vegetable oil; whisk until dressing is thick and glossy. Whisk in
Parmesan. Season with salt, pepper, and more lemon juice, if
desired.
The Croutons: Tearing, not cutting the bread ensures nooks and
crannies that catch the dressing and add texture. Preheat oven to
375°. Toss bread with olive oil on a baking sheet; season with salt
and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
The Lettuce: Use whole leaves; they provide the ideal mix of
crispness, surface area, and structure.
The Cheese: Caesars crowned with a mound of grated Parmesan may look
impressive, but all that clumpy cheese mutes the dressing. Instead,
use a vegetable peeler to thinly shave a modest amount on top for
little salty bursts.
The Assembly: Use your hands to gently toss the lettuce, croutons,
and dressing, then top off with the shaved Parm.