Caesar Salad

Steps

Croutons

1. 1

   For the croutons: Combine 1 tablespoon extra virgin olive oil and 1/2 teaspoon garlic paste in a small bowl; set aside.

2. 2

   Place the ciabatta bread cubes in a large bowl. Sprinkle with 1/4 cup water and 1/4 teaspoon table salt.

3. 3

   Toss the bread cubes, squeezing gently so the bread absorbs the water.

4. 4

   Place the remaining 4 tablespoons olive oil and the soaked bread cubes in a 12-inch nonstick skillet.

5. 5

   Cook over medium-high heat, stirring frequently, until the bread is browned and crisp, about 7 to 10 minutes.

   Start 10-minute timer
6. 6

   Remove the skillet from the heat. Push the croutons to the sides of the skillet to clear the center.

7. 7

   Add the reserved garlic/oil mixture to the clearing and cook with the residual heat of the pan for 10 seconds.

   Start 10-second timer
8. 8

   Sprinkle with 2 tablespoons Parmesan cheese; toss until the garlic and Parmesan are evenly distributed. Transfer the croutons to a bowl and set aside.

Salad

9. 9

   For the salad: Whisk 3/4 teaspoon garlic paste and 2 tablespoons lemon juice together in a large bowl. Let the mixture stand for 10 minutes to temper the garlic.

   Start 10-minute timer
10. 10

    Whisk the Worcestershire sauce, mashed anchovies, and egg yolks into the garlic/lemon juice mixture.

11. 11

    While whisking constantly, drizzle the canola oil and 5 teaspoons extra virgin olive oil into the bowl in a slow, steady stream until the dressing is fully emulsified.

12. 12

    Add 1/2 cup of the grated Parmesan (from the 1.5 oz portion) and black pepper to taste; whisk until incorporated.

13. 13

    Add the prepared romaine to the dressing and toss to coat thoroughly.

14. 14

    Add the croutons and mix gently until evenly distributed.

15. 15

    Taste and season with up to an additional 1 tablespoon of lemon juice if needed.

16. 16

    Serve immediately, passing the remaining 1/4 cup Parmesan separately.