Caesar Salad With Bottarga

• 2 ounces baguette, torn into 1/2-in. pieces (about 1 1/2 cups)
• 6 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 garlic clove, finely chopped (about 1 tsp.)
• 1 pasteurized egg yolk
• 2 tablespoons lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup vegetable oil
• 1 1/2 ounces bottarga di muggine, casing removed, freshly grated (about 1/3 cup), divided
• 1 head leafy romaine lettuce, torn into 2-in. pieces (about 10 cups)
• 3 celery stalks, cut diagonally into 1/4-in.-thick slices (about 1 1/4 cups)
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 teaspoon black pepper

1. Preheat oven to 350u0b0F. Toss together baguette pieces, 2 tablespoons of the olive oil, and 1/4 teaspoon of the salt. Bake in preheated oven until golden, 8 to 10 minutes.
2. Sprinkle garlic with 1/4 teaspoon of the salt. Let rest 2 minutes. Smash garlic and salt together using flat side of a knife to make a paste. Stir together egg yolk, lemon juice, mustard, and garlic paste in a medium bowl. Add vegetable oil in slow, steady stream, whisking constantly until combined. Add remaining 1/4 cup olive oil in a slow, steady stream, whisking constantly until mixture is thickened and golden yellow. Gently whisk in 2 tablespoons of grated bottarga.
3. Toss romaine and celery with 1/3 cup dressing. Top with croutons, parsley, black pepper, and remaining grated bottarga. Serve salad with remaining dressing.

baguette, olive oil, kosher salt, garlic, egg yolk, lemon juice, mustard, vegetable oil, bottarga, romaine lettuce, celery stalks, parsley, black pepper

Taken from www.myrecipes.com/recipe/caesar-salad-bottarga (may not work)