Ingredients for the Croutons:
2 cups day-old cubes of firm white bread (about 3/4-inch thick)
¼ cup extra-virgin olive oil
1 garlic clove (pressed through a garlic press or very finely minced )
1/2 teaspoon kosher salt
For the Caesar Dressing:
¼ cup mayonnaise
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice (depending on how lemony you like it)
1/2 teaspoon Worcestershire sauce
1 anchovy rinsed and very finely minced or 1/2 teaspoon anchovy paste (plus optional additional whole anchovies for topping individual portions)
1 garlic clove (pressed through a garlic press or very finely minced )
¼ teaspoon kosher salt (or to taste)
Freshly ground pepper to taste
1 tablespoon water
For the salad:
4 hearts of romaine lettuce (or 2 full heads; rinsed and dried)
1/2 cup freshly grated Parmesan cheese
Directions
1. Make the croutons, if using: Preheat the oven to 350 F. Spread the bread cubes on a rimmed baking sheet. Mix together the olive oil, garlic and salt in a small bowl, then drizzle the mixture over the bread cubes, and toss to coat the bread. Bake for 12 to 14 minutes, until the bread is golden and toasted. Set aside.
2. Make the dressing: In a blender or food processor, add the mayonnaise, olive oil, lemon juice, Worcestershire sauce, anchovies (if using), garlic, salt, pepper and water, and process until blended (or just shake everything up in a tightly sealed jar).
3. Make the Caesar salad: Tear or thinly slice the romaine hearts and place in a large serving bowl (you should have about 8 cups). Drizzle about 2/3 of the dressing over it and toss to combine. Sprinkle the cheese on top and toss again until everything is evenly mixed. Add more dressing as needed, but don’t drown it. Leftover dressing may be stored in the refrigerator for up to 5 days. Top the salad with croutons, if using, before serving.
