Garlicky Parmesan Caesar Salad with Homemade Croutons

1. Prepare the Croutons

Peel your garlic cloves and set them aside. Cut the ciabatta loaf into 3/4-inch cubes, aiming for about 5 cups in total. Heat 5 tablespoons of extra-virgin olive oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering. Add the bread cubes and cook for about 10 minutes, stirring frequently, until they are browned and crisp.

2. Flavor the Croutons

While the croutons are cooking, mash the garlic cloves until they form a paste. Add a pinch of salt to help break down the garlic. Once the croutons are browned, toss them with the garlic paste, 0.25 cup of water, 0.25 teaspoon of salt, and 2 tablespoons of finely grated Parmesan cheese. The hot croutons will absorb these flavors beautifully.

3. Prepare the Dressing

Juice the lemons to get 2.5 tablespoons of lemon juice. In a mixing bowl, whisk together the lemon juice and egg yolks until you have a smooth mixture. Prepare the anchovy fillets by rinsing, patting dry, mincing, and mashing them to a paste. Add the anchovy paste and 0.5 teaspoon of Worcestershire sauce to the lemon and egg mixture, whisking until everything is well combined.

4. Emulsify the Dressing

Slowly drizzle in the canola oil and extra-virgin olive oil while continuously whisking to create a smooth, emulsified dressing. Stir in the grated Parmesan cheese (0.75 cup) and season the dressing with freshly ground pepper to taste.

5. Assemble the Salad

Cut the romaine lettuce hearts into 3/4-inch pieces, aiming for about 8 cups. Wash and dry the lettuce thoroughly using a salad spinner to ensure the leaves are dry enough to hold the dressing well. In a large salad bowl, toss the lettuce with the dressing, making sure each piece is evenly coated.

6. Serve the Salad

Add the croutons to the salad and toss gently to distribute them evenly. Serve the Garlicky Parmesan Caesar Salad immediately and enjoy!