Classic Caesar Salad

• Yield: Serves 6 to 8
• Total time: 1¼ hours

Ingredients

• ½ cup olive oil
• 2 garlic cloves
• 1 (12-inch) piece French baguette, cut into ½-inch pieces (about 4 cups)
• Salt and pepper
• ½ cup mayonnaise
• ¼ cup grated Parmesan cheese, plus 1 cup shredded
• 2 anchovy fillets, rinsed and patted dry (can be omitted)
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 romaine hearts, torn into bite-sized pieces (about 12 cups)

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Toss the bread with ¼ cup olive oil and season with salt and pepper. Bake on a rimmed baking sheet until golden, about 20 minutes. Cool completely.
2. Add the remaining ¼ cup olive oil, garlic cloves, mayonnaise, ¼ cup grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire sauce, mustard, ½ teaspoon salt, and ½ teaspoon pepper to a mini food processor. Blend using the purée setting until smooth and thoroughly incorporated.
3. Toss the romaine with the dressing and top with the croutons.

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