📝 Instructions
= Recipe
1. Adjust oven rack to middle position and preheat oven to 375°F (190°C). 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.
2. Add 2 tbsp Parmesan cheese, finely grated, toss again, and season to taste with kosher salt and freshly ground black 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 more. Allow to cool.
3. While croutons bake, make the dressing. Combine 1 egg yolk, 1 tbsp lemon juice, 2 to 6 anchovies, 1 tsp Worcestershire sauce, pressed garlic, and 0.25 cup Parmesan cheese 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 mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 0.25 cup extra-virgin olive oil. Season to taste generously with salt and pepper.
4. To serve, toss 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact, with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.
