The Best Caesar Salad

Ingredients

• 3 tablespoons plus 1/4 cup extra-virgin olive oil, divided
• 2 medium cloves garlic, minced
• 3 cups hearty bread, cut into 3/4-inch cubes
• 2 ounces finely grated Parmesan cheese, divided
• Kosher salt and freshly ground black pepper
• 1 egg yolk
• 1 tablespoon juice from 1 lemon
• 2 to 6 anchovies
• 1 teaspoon Worcestershire sauce
• 1/3 cup canola oil
• 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact

Directions

1. Set a rack in the center of the oven and heat it to 375 degrees F (190 degrees C). Stir together 3 tablespoons (45ml) olive oil and the minced garlic in a small bowl, whisking for 30 seconds. Pour the mixture through a fine-mesh strainer placed over a large bowl, using the back of a spoon to push out as much flavored oil as you can while keeping the garlic in the strainer. Set the squeezed garlic aside. Put the bread cubes into the garlic oil and toss until they’re coated. Add 2 tablespoons Parmesan cheese, then salt and pepper to taste, and give everything another toss. Spread the bread on a rimmed baking sheet. Bake until the croutons are lightly golden and crisp, about 15 minutes. Take them out of the oven and toss with 2 more tablespoons Parmesan. Let them cool.
2. As the croutons are baking, start the dressing. Put the egg yolk, lemon juice, anchovies, Worcestershire sauce, reserved garlic, and 1/4 cup Parmesan cheese into the bottom of a cup that snugly fits an immersion blender head, or use the bowl of a food processor. Run the blender or processor while you add the canola oil in a slow stream, blending until the dressing turns smooth and emulsified. Scrape it into a medium bowl. Keep whisking while you slowly pour in the remaining 1/4 cup (60ml) extra-virgin olive oil. Season generously with salt and pepper to taste.
3. When you’re ready to serve, toss the lettuce with a few tablespoons of dressing, adding more if you’d like. After the leaves are coated, add half of the remaining cheese and three-quarters of the croutons, then toss once more. Move the salad to a serving bowl and finish it with the rest of the cheese and croutons. Serve.