The best caesar salad

Indulge in the ultimate classic Caesar salad bursting with crisp romaine lettuce, tangy dressing, savory Parmesan cheese, and crunchy croutons. Perfect for a refreshing taste sensation.

Ingredients:

• 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 3 cups hearty bread, cut into 3/4-inch cubes
• 60g finely grated Parmesan cheese (about 1 cup), divided
• Kosher salt and freshly ground black pepper
• 1 large egg yolk (see note)
• 1 tablespoon (15ml) juice from 1 lemon
• 2 to 6 anchovies (see note)
• 1 teaspoon (5ml) Worcestershire sauce (see note)
• 1/3 cup (80ml) canola oil
• 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact

Instructions:

1. Position oven rack in the middle and preheat it to 375°F (190°C). Mix 3 tablespoons (45ml) olive oil with minced garlic in a small bowl and whisk for 30 seconds. Put a fine-mesh strainer above a large bowl, pour the mixture in it, and use the back of a spoon to press out as much oil as possible, leaving the garlic. Set the pressed garlic aside. Add bread cubes to the garlic-infused oil and mix well.
2. Include 2 tablespoons of Parmesan cheese, mix again, and season with salt and pepper. Spread the mixture on a baking sheet with edges. Bake until the croutons are light golden brown and crunchy, around 15 minutes. Take them out of the oven, mix with another 2 tablespoons of Parmesan, and let them cool down.
3. While the croutons are baking, prepare the dressing. In a container just big enough for the head of an immersion blender or in a food processor, combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup of Parmesan cheese. With the blender or processor on, slowly pour in canola oil until it forms a smooth emulsion. Transfer the mixture to a medium-sized bowl. Gradually pour in the remaining 1/4 cup (60ml) extra-virgin olive oil while whisking continuously. Season generously with salt and pepper.
4. To serve, mix the lettuce with a few tablespoons of dressing, adding more if needed. Once the lettuce is coated, add half of the remaining cheese and three-quarters of the croutons, mix again. Put the mixture in a salad bowl, sprinkle the remaining cheese and croutons on top. Serve.

Summary:

• Calories: 3100 kcal
• Fat: 263 g
• Protein: 90 g
• Carbs: 111 g
• Potassium: 3664 mg
• Magnesium: 314 mg