Bubbys Caesar Salad

1. 1

   Make the dressing: In the work bowl of a food processor fitted with a metal blade, puree the garlic.

2. 2

   Add the anchovy fillets and egg yolks and process for about 30 seconds, or until well mixed.

3. 3

   Add the lemon juice, vinegar, and mustard.

4. 4

   Process for about 15 seconds.

5. 5

   With the motor running, pour in the olive oil in a slow stream, pulsing until well incorporated.

6. 6

   Season with salt and pepper.

7. 7

   Pour the dressing into a jar or another covered container and refrigerate until serving time.

8. 8

   Make the croutons: Heat the olive oil in a large skillet over medium heat until very hot.

9. 9

   Add the bread cubes and cook, stirring occasionally, for about 3 minutes, or until golden brown.

10. 10

    Alternatively, brown the bread cubes on a baking sheet coated with olive oil in a preheated 350F oven for 6 to 8 minutes.

11. 11

    Sprinkle with the chopped parsley and cook for 1 minute.

12. 12

    Remove the croutons to a large plate and sprinkle with a little salt.

13. 13

    Make the salad: Remove and discard the tough outer leaves and the tough bottom part of the romaine.

14. 14

    Wash the lettuce under cold running water.

15. 15

    Spin it dry in a salad spinner or pat it dry with paper towels.

16. 16

    Chop into 2-inch pieces.

17. 17

    Place the romaine into a plastic bag or a bowl with a damp kitchen towel on top of it, and refrigerate until well chilled and crisp.

18. 18

    Place the romaine in a large mixing bowl.

19. 19

    Add the croutons and Parmesan cheese.

20. 20

    Spoon about 1/2 cup of Caesar dressing over the salad and toss gently.

21. 21

    Add extra dressing as needed.

22. 22

    Mound the salad onto a large platter or in a large serving bowl, and sprinkle the top with a little grated Parmesan cheese before serving.

* Per serving · 4 servings · Values may vary.