Combine all the ingredients apart from the oils in a mixing bowl or blender.
Blend or whisk until combined.
Slowly whisk or blend in the oils until fully emulsified.
Adjust the seasoning if you want.
Store in the fridge or use straight away.
Make the Croutons
Tear the sourdough bread into random bite-sized chunks. Do not cut it with a knife. Tearing is way better and makes better croutons.
Mix with grated parmesan, olive oil and a touch of salt.
Bake at 170°C or 338°F until the croutons are crispy and golden brown.
Let it Cool down completely before using.
Make the Salad
Arrange the washed lettuce leaves onto a plate. Drizzle with dressing followed by croutons and shaved cheese. Add more sauce and finish with some freshly ground black pepper.
Garlic- It's best to use the roasted garlic. It's magical and takes this caesar to the next level above other versions. Alternatively, replace with 10g of fresh garlic.
Anchovies - It's optional but the recipe needs it. I explained why but it's basically because Worcestershire sauce nowadays doesn't have the anchovy flavour it used to have back in the day. So we compensate. The original recipe never used anchovy.
Dressing - If you are pressed for time then replace the oil and eggs by weight with ready-made good quality mayonnaise. Adjust the consistency with a touch of water if you need to.
Croutons - If you can find good quality store-bought croutons use those if you need to whip it up quickly. Homemade croutons with Parmesan stays the best though.