Caesar Salad

Ingredients

• ½ (1 pound) loaf sourdough bread, cut into 1-inch cubes
• ¼ cup olive oil
• ¼ cup butter, melted
• 2 cloves garlic, pressed
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cloves garlic, pressed
• 3 anchovy fillets, chopped
• 1 teaspoon kosher salt
• 1 large egg yolk
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• ⅓ cup extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese, or more to taste
• ¼ teaspoon cracked black pepper, or more to taste
• 3 romaine hearts, washed, chopped, and chilled

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 375°F (190°C). Spread the cubed sourdough bread in a single layer on a rimmed baking sheet.
2. Step 2.Whisk the olive oil, melted butter, pressed garlic, kosher salt, and ground black pepper together in a liquid measure. Pour the mixture over the bread and toss with your hands until every cube is evenly coated.
3. Step 3.Spread the coated bread into a single layer and bake for 15 to 18 minutes, tossing the croutons a few times during baking, until they are golden brown and toasted while still slightly soft in the center. Remove from the oven and let them cool completely.
4. Step 4.Place the pressed garlic, chopped anchovies, and kosher salt in a large salad serving bowl. Press and mash them with a fork until they form a smooth paste.
5. Step 5.Stir the egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce into the garlic-anchovy paste until well combined.
6. Step 6.Slowly whisk in the extra-virgin olive oil until all the oil is incorporated and the dressing is smooth and well blended. Stir in the Parmesan cheese and cracked black pepper.
7. Step 7.Remove about ¼ cup of the dressing and set it aside for another use. Keep the remaining dressing in the serving bowl.
8. Step 8.When ready to serve, add the chilled chopped romaine and half of the cooled croutons to the bowl. Toss gently until the lettuce is evenly coated with the dressing.
9. Step 9.Reserve the remaining croutons for another use. Sprinkle the salad with additional Parmesan and cracked black pepper if desired, then serve immediately.