Homemade croutons and Caesar dressing will make you never go back to store-bought again! Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3tYwahLSubscribe to Food Network ▶ http://foodtv.com/YouTubeWe know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Caesar Salad with Homemade DressingRECIPE COURTESY OF GUY FIERILevel: EasyTotal: 30 minPrep: 20 minCook: 10 minYield: 4 to 6 servingsIngredientsCaesar Dressing:2 eggs, coddled (if desired) then separated and yolks reserved (see Cook's Note)2 tablespoons fresh lemon juice2 to 3 dashes Worcestershire sauce2 boneless anchovy fillets, minced2 cloves garlic, minced1 cup olive oil, canola oil or equivalent light salad oilKosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepperCroutons:1/4 French baguette3 tablespoons olive oil1/2 cup shredded Parmesan2 teaspoons fresh thyme leavesKosher salt and freshly cracked black pepperKosher salt and freshly cracked black pepper Salad:2 large heads romaine lettuce1/3 cup grated Parmesan DirectionsPreheat the oven to 375 degrees F.For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.Cook’s NoteTo coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GuyFieri #CaesarSalad #GuysBigBite #FoodNetwork Guy Fieri's Caesar Salad with Homemade Dressing | Guy's Big Bite | Food Networkhttps://www.youtube.com/watch?v=KzAgDkl-EOs