Classic Caesar Salad (a little effort, BIG payoff)

Classic Caesar Salad

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Croutons:

5 TBS. olive oil

1/2 tsp. garlic paste

1/2 - 3/4 loaf ciabatta bread, cut into 1/2" cubes (about 5 cups)

1/4 cup water

1/4 tsp salt

2 TBS Parmesan cheese, finely grated

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Salad:

3/4 tsp. garlic paste

2-3 TBS. fresh lemon juice

1/2 tsp.Worcestershire sauce

1 TBS. anchovy paste

2 egg yolks

5 TBS. canola oil

5tsp. olive oil

3/4 cup Parmesan cheese, finely grated

fresh ground black pepper, to taste

2-3 romaine hearts, chopped into 3/4" pieces

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For the croutons:

Combine 1 TBS. olive oil and garlic paste in a small bowl. Set aside.

Place bread cubes in a large bowl. Sprinkle with water, salt and toss. 

Squeezing gently so bread absorbs water.

Place remaining 4 TBS. olive oil

and soaked bread cubes in 12" non stick skillet. Cook over medium-high heat,

stirring frequently, until browned and crisp, 7-10 minutes.

Remove skillet from heat, push croutons to sides of skillet to clear center.

Add garlic and oil mixture to clear center and cook with residual heat of the pan, 10 seconds.

Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Set aside.

For Salad:

Whisk garlic paste and 2 TBS. lemon juice together in a large bowl. Let stand 10 minutes.

Then whisk in Worcestershire, anchovy paste and egg yolks into garlic lemon mixture.

While whisking constantly, drizzle canola oil and olive oil into the bowl with a slow steady stream

until fully emulsified. Add 1/2 cup Parmesan and pepper. Whisk until incorporated.

Add romaine to dressing and toss to coat. Add croutons and mix gently.

Taste and season with up to 1 TBS. lemon juice. Topping with 1/4 cup Parmesan.

Serve immediately.

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