Classic Caesar Salad

Makes: 4 to 6 servings

½ cup extra-virgin olive oil, divided

5 medium cloves garlic, minced, divided

3 cups cubed rustic French or Italian bread

1 teaspoon salt, divided

2 to 3 oil-packed anchovy fillets, chopped

1 large egg yolk (see note)

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

½ teaspoon freshly ground black pepper

¼ cup vegetable oil

¼ cup plus 3 tablespoons Parmesan, finely grated

2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces

1. Heat oven to 400 degrees.

2. In a small skillet, heat ¼ cup olive oil over medium heat. Add 3 cloves chopped garlic and cook, stirring, until sizzling but not browned. Immediately remove from heat.

3. Place bread cubes on a large, rimmed baking sheet. Drizzle the garlic oil over the top. Sprinkle with ½ teaspoon salt and toss to coat. Bake, stirring once, until crisp and lightly browned, about 10 minutes. Remove from oven and place sheet pan on rack to allow bread cubes to cool.

4. Place anchovies, 2 remaining garlic cloves and remaining ½ teaspoon salt together on a cutting board. Using a fork, mash and mix until well-combined and a paste forms. Transfer to a large salad bowl.

5. Add the egg yolk, lemon juice, Worcestershire sauce, mustard and pepper to the bowl. Adding drop by drop to start and whisking constantly, drizzle vegetable oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding remaining ¼ cup olive oil in a slow, steady stream until all oil has been used and the mixture is emulsified and creamy. It should have the consistency of heavy cream. Add a teaspoon or two of water if it seems too thick. Stir in ¼ cup of the Parmesan. Taste and adjust seasoning with salt, if needed.

6. Add the lettuce, croutons and remaining Parmesan and toss to coat. Serve immediately.