Caesar Salad With Ball Park Bun Croutons

• 3 tablespoon extra-virgin olive oil
• 1 teaspoon paprika
• salt and pepper, to taste
• 2 ball park hot dog or hamburger buns, half-inch cubes
• 5 cloves garlic, mashed into a paste
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• salt and pepper, to taste
• 1 egg yolk
• 1/2 cup extra-virgin olive oil
• anchovy filets, minced, to taste (optional)
• 4 cup romaine lettuce, chopped
• 1/4 cup parmigiano-reggiano, grated
• salt and pepper, to taste

1. For the croutons, heat the olive oil in a sauté pan over medium heat. Add the paprika, salt, and pepper to the pan. Then, add the cubed buns and cook, tossing for about 5 minutes or until the croutons are a golden brown. Remove from the pan and set aside to cool.
2. Combine the garlic, mustard, lemon juice, egg yolk, with a pinch of salt and pepper. Then, whisk together while slowly incorporating the olive oil. Taste and adjust seasonings. Stir in minced anchovies if desired.
3. Combine the lettuce, cheese, and lightly season the greens. Then, toss with dressing to taste and croutons. Serve on cold plates.