Caesar Salad

Name: Caesar Salad
Yield: Serves 4 to 6
Ingredients: 5 tablespoons, extra virgin olive oil; 1/2 teaspoon, garlic paste from 1 medium clove (see note); 1/2 - 3/4 loaf, ciabatta, cut into 3/4-inch cubes (about 5 cups) (see note); 1/4 cup, water; 1/4 teaspoon, table salt; 2 tablespoons, finely grated Parmesan cheese; 3/4 teaspoon, garlic paste from 1 large clove (see note); 2 - 3 tablespoons, juice from 1 to 2 lemons; 1/2 teaspoon, Worcestershire sauce; 6 , anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note); 2 large, egg yolks (see note); 5 tablespoons, canola oil; 5 teaspoons, extra virgin olive oil; 1 1/2 ounces, finely grated Parmesan cheese (about 3/4 cup); , Ground black pepper; 2 - 3 , romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)

Main Courses
Side Dishes
Vegetables
Salads

Appears in Cook's Illustrated January/February 2011

Great Caesar salad is all about making tweaks to the original's pungent, garlicky dressing and crispy croutons. But what tweaks?

SERVES 4 to 6

TIME 45 minutes

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