Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl and reserve the whites for another use.
Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl. Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow. *You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
I had the vegan version for lunch!
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