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1
Rinse the romaine leaves well, drain, and tear into large (approximately 3) pieces.
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2
Wrap with a tea towel and refrigerate until needed.
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3
In a frying pan, cook bacon until crisp, drain on a paper towel, and crumble.
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4
Set aside.
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5
In the same frying pan used to cook the bacon, pour off all but 1 tablespoon of the bacon drippings and saute the bread cubes until golden and crisp.
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6
Set aside on a paper towel.
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7
Mix the oils and heat until very warm.
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8
Prepare the Caesar dressing.
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9
You may use a whisk, small food processor, or electric mixer to make the dressing; the technique remains the same, as follows: Place egg yolk, ground mustard seed, garlic, and 2 mashed anchovies in a mixing bowl (or the container of a food processor, as the case may be) and whip until they are well blended and light.
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10
While continuing to whip the egg yolk mixture, very gradually (important!)
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11
add the heated oil in a very thin, thread-like drizzle (important!)
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12
until the mixture thickens to the consistency of mayonnaise and all oil has been incorporated.
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13
Add the lemon juice, vinegar, parmigiano-reggiano cheese, and a generous grinding or two of black pepper and mix.
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14
Taste the dressing and add more anchovies and seasoning, if needed, to suit your taste.
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15
Set aside (in the refrigerator if you will not be serving the salad immediately).
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16
Place the romaine greens in a large salad bowl.
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17
Add the dressing mixture and toss until the greens are well coated.
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18
Sprinkle on the bacon and croutons.
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19
Toss again.
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20
Serve immediately.
