Real-Deal Caesar Salad

Ingredients

• 1/4 cup extra-virgin olive oilplus 3 tbsp for croutons
• 3 cloves garlicminced
• 3 cups crusty breadcut into 3/4-inch cubes
• 1 cup finely grated Parmesan cheeseabout 2 oz, divided
• salt and black pepperto taste
• 1 egg yolk
• 1 tbsp fresh lemon juice
• 4 anchovy filletsmore if you love them
• 1 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/3 cup neutral oillike canola
• 2 heads romaine lettucecrisp inner leaves, washed and dried well

Steps

1. 1Heat the oven to 375°F. Warm 3 tablespoons of olive oil with a third of the minced garlic in a small pan for a minute, then strain the oil over the bread cubes, keeping the garlic bits aside.
2. 2Toss the cubes with a quarter of the Parmesan, salt, and pepper, spread them on a sheet pan, and bake about 15 minutes until golden and crunchy. Cool 10 minutes.
3. 3For the dressing, blend the egg yolk, lemon juice, anchovies, Worcestershire, Dijon, and the reserved garlic until smooth. With the blender running, drizzle in the neutral oil so the dressing emulsifies thick and creamy.
4. 4Whisk in the remaining quarter cup of olive oil by hand, then stir in most of the remaining Parmesan. Season with salt and plenty of black pepper.
5. 5Tear the romaine into a big bowl, add the dressing a spoonful at a time, and toss until every leaf is coated but not drowning.
6. 6Fold in the croutons, finish with the last of the Parmesan, and serve immediately.