Mince the garlic and add it to the 3 tablespoons of olive oil. Stir and let it sit while you prepare the bread.
3 tablespoons olive oil, 1 to 2 small garlic clove
Tear or cube the bread into bite-sized pieces.
3 cups hearty bread
Add the steeped garlic to a fine mesh strainer. Working over the bowl of olive oil, use a spoon to press the garlic oil out of the cloves. Set the garlic aside to be used in the salad dressing.
3 tablespoons olive oil, 1 to 2 small garlic clove
Toss the bread into the bowl with the garlic oil, and add 3 to 4 tablespoons of grated parmesan cheese (about a ¼ cup) and the salt. Toss to coat.
½ teaspoon Kosher salt, 2 to 3 tablespoons parmesan cheese
Spread the cubed bread onto a heavy-rimmed baking sheet. Bake for 20 minutes. Toss the croutons halfway through the cooking process.
Remove from the oven and allow the croutons to cool.
Prepare The Lettuce
Tear apart the hearts of romaine. Reserve only the crispest inner romaine leaves. Rinse the lettuce in cold water and gently dry the leaves between paper towels.
3 to 4 romaine lettuce hearts
Making Caesar Salad Dressing
Add the egg yolk, dijon mustard, lemon juice, Worchestershire sauce, Anchovy filets, garlic, and ⅓ cup of vegetable oil to a container that is approximately the width of the head of your immersion blender.
1 large egg yolk, 2 tablespoons lemon juice, 5 to 6 anchovy fillets, garlic, 1 teaspoon dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons parmigiano-reggiano cheese, ⅓ cup vegetable oil
Emulsify the dressing with the immersion blender. The mixture should be combined thoroughly and the texture a creamy dressing.
Finish the dressing by whisking in 2 tablespoons of olive oil and the fresh ground black pepper.
Assembling the Ceasar Salad
Tear large leaves into pieces. And leave the smaller leaves whole. You should need a knife to eat a Caesar salad, so keep the pieces of lettuce generously sized. You want to be able to cut them into two or three bites when eating the salad.
Add the lettuce to the large bowl containing the salad dressing. Use tongs to gently toss the lettuce and the dressing.
Plate the salad on individual plates or one large platter. Top with shaved parmigianno reggiano and croutons, if desired.
Video
RECIPE TIPS
Don't have an immersion blender?No problem.Add the anchovy fillets, salt, and garlic to your cutting board. Use a large chef's knife to chop everything. Using the side of the knife, smash the mixture together until it forms a paste. Add the anchovy mixture to a bowl. Whisk in egg yolk, dijon mustard, lemon juice, and Worchestershire sauce. Add the oil slowly. Start with a few drops and then whisk to create an emulsion. Then slowly add the remainder of the oil while whisking continuously. Finish the dressing with a few tablespoons of olive oil and fresh cracked black pepper.
Vegan? If you are vegan, substitute kalamata olives for the anchovies. They will add a similar flavor.