Classic Caesar Salad with Homemade Croutons and Dressing

1. Prepare the Croutons

Start by preheating your oven to 350 degrees. In a large bowl, combine 1/4 cup of the extra virgin olive oil, half of the minced garlic, 0.25 teaspoon of salt, and 0.25 teaspoon of pepper. Toss the ciabatta cubes in this mixture until they are evenly coated. Spread the coated bread cubes on a rimmed baking sheet and bake for about 18 minutes, or until they turn a light golden brown. This ensures that your croutons are crispy and flavorful.

2. Make the Dressing

While the croutons are baking, stabilize a large bowl by placing it on a damp dish towel to prevent it from moving. In this bowl, whisk together the large egg yolk, lemon juice, Worcestershire sauce, Dijon mustard, minced anchovies, 0.25 teaspoon of salt, 0.25 teaspoon of pepper, and the remaining minced garlic. As you whisk, slowly drizzle in the remaining 0.5 cup of extra virgin olive oil until the mixture emulsifies and reaches a creamy consistency. Finally, whisk in the grated Parmesan cheese to complete the dressing. Continuous whisking is key here to ensure the dressing is smooth and well combined.

3. Assemble the Salad

In a large bowl, combine the chopped romaine lettuce, the homemade croutons, and the shredded Parmesan cheese. Pour the prepared dressing over the salad and toss everything together until the lettuce and croutons are evenly coated.