Caesar Salad

Ingredients

• 5 tbsp extra virgin olive oil (for the croutons)
• 0.5 tsp garlic paste (from 1 medium clove; for the croutons)
• 0.625 loaf ciabatta (cut into 3/4-inch cubes (about 5 cups))
• 0.25 cup water (for soaking bread)
• 0.25 tsp table salt
• 2 tbsp Parmesan cheese (finely grated; for the croutons)
• 0.75 tsp garlic paste (from 1 large clove; for the dressing)
• 2.5 tbsp lemon juice (from 1 to 2 lemons; divided)
• 0.5 tsp Worcestershire sauce
• 6 anchovy fillets (patted dry, minced fine, and mashed to paste (1 tablespoon))
• 2 egg yolks (large)
• 5 tbsp canola oil
• 5 tsp extra virgin olive oil (for the dressing)
• 1.5 oz Parmesan cheese (finely grated (about 3/4 cup); divided)
• ground black pepper (to taste)
• 2.5 romaine hearts (cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups))

Steps

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.

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.

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.

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.

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.

Notes

If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.

Nutrition per serving

• salad
• main
• side dish
• vegetarian option
• classic
• garlicky
• croutons