Caesar Salad

1. 1

   Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic).

2. 2

   Heat 3/4 cup oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and saute, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 tablespoons.

3. 3

   Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste.

4. 4

   Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.

5. 5

   Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.