📝 Instructions
= Recipe
1. Adjust oven rack to middle position and preheat oven to 375°F. In a small bowl, combine 3 tbsp extra-virgin olive oil with 2 cloves garlic (minced) and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add 3 cups hearty bread (cut into 3/4-inch cubes) to garlic oil and toss to coat. Add 2 tbsp Parmesan cheese (finely grated), toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 tbsp Parmesan cheese. Allow to cool.
2. While croutons bake, make the dressing. Combine 1 large egg yolk, 1 tbsp lemon juice, 2 to 6 anchovies, 1 tsp Worcestershire sauce, the pressed garlic, and 0.25 cup Parmesan cheese (finely grated) in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in 0.333 cup canola oil until a smooth emulsion forms. Transfer to a medium bowl. Whisking constantly, slowly drizzle in 0.25 cup extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper.
3. To serve, toss 2 heads romaine lettuce (inner leaves only, washed and dried, large leaves torn) with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half the remaining Parmesan cheese and three-quarters of the croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.
