Caesar Salad

For croutons: Preheat oven to 375°. Combine olive oil, rosemary, garlic, salt and pepper in a large bowl. Add bread; toss to coat. Spread on a 15x10x1-inch pan. Bake until lightly browned, 8 to 10 minutes, stirring halfway through.

For dressing: In a small food processor (or using an immersion blender in a cup or pitcher), combine cheese, vinegar, lemon juice, egg yolk, chopped anchovy fillets, pepper, garlic and salt. Cover and pulse until combined. With food processor running, slowly drizzle in canola oil in a slow and steady stream. Process until smooth.

To assemble: Transfer dressing to a large bowl. Add croutons; toss to coat. Add lettuce; gently toss again. Divide among salad plates. Garnish with a few shavings of cheese and, if desired, 1 or 2 anchovy fillets.