Ultimate Caesar Salad

Steps

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1. 1
   Cut the ciabatta bread into half-inch pieces, using about 4 ounces total.
   ▶ ≈0:23
2. 2
   Combine 1/4 cup olive oil with 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, whisking to make a flavored garlic oil.
   ▶ ≈0:49
3. 3
   Add the bread pieces to the garlic oil and toss together until evenly coated.
   ▶ ≈1:03
4. 4
   Spread the coated bread pieces on a rimmed baking sheet and bake at 350°F for about 18 minutes, stirring halfway through, until golden brown and crisp.
   ▶ ≈1:10
5. 5
   Grate 1/2 cup of Parmesan cheese on the large holes of a box grater for the salad; finely grate additional cheese on the fine grater for the dressing.
   ▶ ≈1:40
6. 6
   Mince the anchovies finely by cutting them into long strips and then crossing those cuts to create a fine mince.
   ▶ ≈2:20
7. 7
   Place a damp towel under the bowl to stabilize it. Add 1 egg yolk to the bowl.
   ▶ ≈2:32
8. 8
   Add to the egg yolk: 1 tablespoon lemon juice, 2 teaspoons Worcestershire sauce, 2 teaspoons Dijon mustard, the minced anchovies, 1 garlic clove minced to a paste, 1/4 teaspoon pepper, and 1/4 teaspoon salt.
   ▶ ≈2:52
9. 9
   Whisk all the ingredients together until well combined.
   ▶ ≈3:34
10. 10
    Very slowly drizzle in 1/2 cup of high-quality olive oil while whisking continuously, allowing the egg yolk time to emulsify the oil.
    ▶ ≈3:40
11. 11
    Whisk in the finely grated Parmesan cheese until the dressing is complete.
    ▶ ≈4:00
12. 12
    Cut the 2 romaine lettuce hearts lengthwise in half, then cut into 1-inch pieces.
    ▶ ≈4:16
13. 13
    In a large bowl, combine the cut lettuce, the grated Parmesan cheese (coarse pieces), and the roasted croutons.
    ▶ ≈4:50
14. 14
    Pour the Caesar dressing over the salad and toss gently with tongs until well coated and no dry leaves remain.
    ▶ ≈5:03
15. 15
    Serve immediately, ensuring each portion has plenty of croutons.
    ▶ ≈5:16