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)

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Appears in Cook's Illustrated January/February 2011

SERVES4 to 6

TIME45 minutes

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WHY THIS RECIPE WORKS

A combination of extra-virgin olive oil and canola oil gave our Caesar Salad dressing a neutral base. We used a rasp-style grater to turn garlic into pulp, then steeped it in lemon juice. To get all of our recipe’s ingredients to emulsify, ...

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