Celery Caesar Salad

• 2 thick slices country-style bread, torn into bite-size pieces
• 2 tablespoons olive oil
• Kosher salt
• 1 large egg yolk
• 1 anchovy fillet, chopped
• 1 small garlic clove, chopped
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 cup vegetable oil
• Freshly ground black pepper
• 1 ounce Parmesan, grated (about 1/3 cup), plus shaved for serving
• 2 romaine hearts, leaves separated
• 8 celery heart stalks, thinly sliced, plus all leaves
• 1/4 large celery root (celeriac), peeled, cut into matchsticks

1. Preheat oven to 400u0b0. Toss bread with olive oil on a rimmed baking sheet, squeezing to help it absorb the oil; season with salt. Toast, tossing halfway through, until golden and crisp, 5-10 minutes. Let croutons cool.
2. Blend egg yolk, anchovy, garlic, lemon juice, vinegar, and mustard in a blender until smooth. With motor running, gradually drizzle in vegetable oil, blending until thickened. Dressing should be pourable (add a splash or two of water to thin, if needed).
3. Transfer dressing to a bowl large enough to hold salad and season with salt and pepper. Mix in grated Parmesan. Add romaine, celery stalks and leaves, and celery root; toss to coat.
4. Serve salad topped with croutons and shaved Parmesan

countrystyle bread, olive oil, kosher salt, egg yolk, anchovy fillet, garlic, lemon juice, white wine vinegar, mustard, vegetable oil, freshly ground black pepper, parmesan, hearts, stalks, celery root

Taken from www.epicurious.com/recipes/food/views/celery-caesar-salad-51259210 (may not work)