Caesar Salad With Garlic Croutons
2 large egg yolks,
2 teaspoons Worcestershire sauce,
3 large lemons, juiced (6 tablespoons),
2 cloves garlic, peeled,
1/2 teaspoon salt,
1 teaspoon freshly ground black pepper,
8 anchovy fillets or 3 teaspoons anchovy paste,
2 teaspoons Dijon mustard,
2/3 cup extra-virgin olive oil,
2/3 cup Parmesan cheese, grated,
For croutons and salad:
2 large cloves garlic, peeled and minced,
1/4 cup extra-virgin olive oil
- 1 small French baguette, cut into 1 inch cups 4 hearts romaine lettuce, torn into small pieces Freshly shaved parmesan cheese, for topping
- Place the egg yolks, Worcestershire sauce, lemon juice, 2 cloves garlic, salt, pepper, anchovy fillets or paste and mustard into the pitcher and blend on 2 until the mixture is very smooth. With the blender running, slowly pour two-thirds cup olive oil through the top pouring tab in a steady stream to emulsify the dressing. Add the Parmesan cheese and pulse on 1 to blend. Cover and refrigerate until ready to use.
- Preheat the oven to 350°F degrees. Combine 2 cloves of the minced garlic, ¼ cup oil, and bread cups in a bowl and toss to coat. Spread the bread cups onto a baking sheet and bake, watching carefully, until golden brown, about 10 minutes.
- To assemble the salads, place the torn lettuce in a large bowl, toss with the dressing and top with the croutons and shaved Parmesan cheese. Serve at once.