Celery Caesar Salad

• 2 slices 2-inch-thick country-style bread, crusts removed, torn into bite-size pieces
• 8 tablespoons olive oil, divided

Kosher salt

• 1 medium celery root (celeriac), peeled
• ½ lemon
• 1 large egg yolk
• 1 garlic clove, peeled
• 2 tablespoons fresh lemon juice
• 3 oil-packed anchovy fillets, divided

Freshly ground black pepper

• 4 celery stalks, sliced in half lengthwise, thinly cut on a diagonal, plus about ½ cup celery leaves (from about 1 head of celery)
• 2 ounces Parmesan, shaved

1. Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes; set croutons aside.
2. Thinly slice celery root into thin matchsticks. Place in a large bowl and add enough water to cover; squeeze in juice from lemon (this keeps the celery root from discoloring).
3. Purée egg yolk, garlic, lemon juice, and 1 anchovy fillet in a blender until smooth. With motor running, gradually drizzle in 3 Tbsp. oil, then 1½ Tbsp. water, followed by remaining 3 Tbsp. oil. Season dressing with salt and pepper.
4. Drain reserved celery root and toss with celery in a large bowl. Chop remaining 2 anchovy fillets and add to bowl along with celery leaves, Parmesan, croutons, and dressing and toss to combine.
5. Do Ahead: Dressing can be made 3 days ahead. Cover and chill.