Caesar Salad with Parmesan Croutons

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2 large heads romaine lettuce

1 extra-large egg yolk, at room temperature (see Cook's Note)

2 teaspoons Dijon mustard

2 large garlic cloves, roughly chopped

8 to 10 anchovy fillets, optional

1/2 cup freshly squeezed lemon juice (3 lemons)

Kosher salt and freshly ground black pepper

1 1/2 cups good mild olive oil (or 3/4 cup olive oil and 3/4 cup canola oil)

1/2 cup freshly grated Italian Parmesan cheese

Parmesan Croutons, recipe follows

Parmesan Croutons:

1 baguette

1/4 cup good olive oil, plain or flavored with basil or garlic

Kosher salt and freshly ground black pepper

3/4 cup freshly shredded Parmesan cheese (3 ounces)