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1
Make the dressing: In the work bowl of a food processor fitted with a metal blade, puree the garlic.
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2
Add the anchovy fillets and egg yolks and process for about 30 seconds, or until well mixed.
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3
Add the lemon juice, vinegar, and mustard.
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4
Process for about 15 seconds.
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5
With the motor running, pour in the olive oil in a slow stream, pulsing until well incorporated.
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6
Season with salt and pepper.
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7
Pour the dressing into a jar or another covered container and refrigerate until serving time.
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8
Make the croutons: Heat the olive oil in a large skillet over medium heat until very hot.
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9
Add the bread cubes and cook, stirring occasionally, for about 3 minutes, or until golden brown.
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10
Alternatively, brown the bread cubes on a baking sheet coated with olive oil in a preheated 350F oven for 6 to 8 minutes.
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11
Sprinkle with the chopped parsley and cook for 1 minute.
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12
Remove the croutons to a large plate and sprinkle with a little salt.
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13
Make the salad: Remove and discard the tough outer leaves and the tough bottom part of the romaine.
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14
Wash the lettuce under cold running water.
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15
Spin it dry in a salad spinner or pat it dry with paper towels.
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16
Chop into 2-inch pieces.
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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.
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18
Place the romaine in a large mixing bowl.
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19
Add the croutons and Parmesan cheese.
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20
Spoon about 1/2 cup of Caesar dressing over the salad and toss gently.
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21
Add extra dressing as needed.
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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.
