The best caesar salad

Indulge in the perfect mix of crisp romaine, tangy Caesar dressing, Parmesan shavings, and crunchy croutons in this classic Caesar salad recipe.

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. Place the oven rack in the middle position and preheat the oven to 375°F (190°C). Combine 3 tablespoons (45ml) of olive oil with minced garlic in a small bowl and whisk for half a minute. Pour the mixture into a fine-mesh strainer positioned over a large bowl. Use the back of a spoon to squeeze out as much oil as you can, leaving the garlic in the strainer. Set aside the pressed garlic. Add the bread cubes to the garlic-infused oil and mix well to coat them.
2. Sprinkle 2 tablespoons of Parmesan cheese, give it another toss, and season with salt and pepper according to your taste. Transfer the coated cubes to a baking sheet with raised edges. Bake until the croutons turn a light golden color and become crispy, for roughly 15 minutes. Take them out of the oven and sprinkle with an additional 2 tablespoons of Parmesan. Let them cool down.
3. While the croutons are baking, prepare the dressing. In a container just large enough to accommodate an immersion blender's head, blend together egg yolk, lemon juice, anchovies, Worcestershire sauce, the garlic you pressed earlier, and 1/4 cup of Parmesan cheese. Gradually pour in canola oil with the blender or processor on, until you achieve a smooth emulsion. Transfer the mixture to a medium bowl. Slowly drizzle in the remaining 1/4 cup (60ml) of extra-virgin olive oil while whisking continuously. Season generously with salt and pepper.
4. When ready to serve, mix the lettuce with a few tablespoons of the prepared dressing, adding more if needed. Once the lettuce is well-coated, add half of the remaining cheese and three-quarters of the croutons, then toss again. Put everything in a salad bowl and sprinkle the remaining cheese and croutons on top. Serve immediately.

Summary:

• Calories: 2708 kcal
• Fat: 219 g
• Protein: 89 g
• Carbs: 111 g
• Potassium: 3657 mg
• Magnesium: 314 mg