Emeril Lagasse's Delicious Caesar Salad Recipe

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And we're live! Today, Emeril is teaching you how to make an incredible caesar salad at home. Make your own with the recipe below!

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Caesar Salad Recipe, Emeril Style

* 3 cloves garlic, peeled

* ¼ teaspoon salt

* Parmesan regiano cheese

* 3 oil-packed anchovy fillets

* 1 tablespoon Dijon mustard

* 1 teaspoon Worcestershire sauce

* 1 large egg yolk

* Juice from ½ a lemon

* ¼ cup vegetable oil

* 2 tablespoons extra virgin olive oil

* 2 tablespoons plus ½ cup finely grated Parmigiano Reggiano

* Freshly ground black pepper

* Hot sauce, optional (few dashes)

* 1 ½ pounds baby romaine lettuce, torn into pieces (large tough ribs removed)

Place the garlic cloves and salt into a large wooden bowl. Using the tines of a dinner fork, mash the garlic with the salt against the side of the bowl until it begins to exude juices. Add the anchovies and continue to mash until a paste is formed. Continue using a fork and mix in, one at a time, the mustard, Worcestershire sauce, egg yolk, and lemon juice.

Begin mixing vigorously with the fork and add a few drops of the vegetable oil. Continue to mix while slowly adding drops of the oil until about half of the vegetable oil is incorporated. Add this point you can add the remaining vegetable oil in a slow, steady stream, whisking all the while.

Whisk in the olive oil. Stir in 2 tablespoons of the cheese, the pepper, and the hot sauce, if desired. Add the lettuce, croutons, and remaining ½ cup cheese and toss gently to coat the croutons and lettuce with the dressing. Serve immediately.

Garlic Croutons

* 4 tablespoons olive oil

* 4 cloves garlic, smashed

* Salt and pepper

* Tiny bit of essence

* One 15- to 20-inch baguette, cut into ½-inch cubes

* Preheat the oven to 350 degrees F.

Add 2 tablespoons of the oil and 2 cloves of the garlic to a 12-inch pan. Set it over medium low heat until the garlic sizzles at a gentle simmer. Add half of the bread cubes and toss in the garlic oil until well coated and lightly toasted, about 1 minute. Transfer the cubes to a baking sheet. Repeat with the remaining ingredients.

Spread the cubes out in a single layer. Bake the croutons until golden, 8 to 10 minutes, stirring as needed. Set aside to cool. Use or store in an airtight container at room temperature until ready to use or up to 2 weeks.