- In a medium bowl, whisk the egg yolks, Parmesan, lemon juice, Fishkill, Dijon, garlic, and several grinds of black pepper until smooth.
- While whisking continuously, slowly drizzle in the olive oil until the dressing is thick and emulsified. Whisk in water, 1 tablespoon at a time, until it reaches a pourable consistency.
- Toss with chopped romaine and croutons. Finish with extra Parmesan and black pepper.
Caesar Salad Dressing