Classic Caesar Salad with Garlic Croutons

Ingredients

• For the croutons: 3 cups 3/4-inch cubes of day-old crusty bread
• 3 tbsp olive oil
• 1 clove garlic, grated
• pinch of salt
• For the dressing: 1 large egg yolk (or 2 tbsp mayonnaise)
• 4 anchovy fillets, finely mashed (or 2 tsp anchovy paste)
• 1 clove garlic, grated
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup olive oil
• 1/2 cup finely grated Parmesan
• 1/4 tsp black pepper
• 2 large romaine hearts, washed, dried and torn
• extra shaved Parmesan, to serve

Steps

1. Heat the oven to 375°F. Toss the bread cubes with the olive oil, garlic and salt and bake on a baking sheet 10 to 12 minutes, stirring once, until golden and crisp. Cool.
2. In a bowl, whisk the yolk, anchovies, garlic, lemon juice, mustard and Worcestershire.
3. Whisking constantly, drizzle in the olive oil until the dressing is thick and creamy. Stir in the Parmesan and pepper; thin with a teaspoon of water if needed.
4. Toss the romaine with enough dressing to coat every leaf.
5. Top with the croutons and shaved Parmesan and serve right away.

TipIf you'd rather not use a raw yolk, use a pasteurized egg or swap in 2 tbsp mayonnaise; the dressing still emulsifies beautifully.