Classic Caesar Salad

Method

1. 1

   Step 1

   Heat the oven to 375°F (190°C / Gas 5), with a rack in the middle. Set out a 13 × 18-inch (33 × 46 cm) rimmed baking sheet / baking tray and a large salad bowl.

2. 2

   Step 2

   Wash the lettuce thoroughly in cold water, then spin dry in batches and pat away any remaining moisture with a clean kitchen towel. Tear into bite-size pieces and refrigerate in the salad bowl while you prepare the remaining components.

3. 3

   Step 3

   Mix the olive oil with half the grated garlic and ⅛ tsp salt in a medium bowl. Add the bread cubes, toss thoroughly to coat, and spread in a single layer on the baking sheet.

4. 4

   Step 4

   Bake the croutons for 10–12 minutes, turning after 5 minutes, until golden and crisp at the edges with no soft, oily patches. Leave on the tray to cool for 5–10 minutes; they will become crisper as they cool.

5. 5

   Step 5

   On a cutting board, mash the anchovies, remaining garlic and remaining ⅛ tsp salt into a fine paste with the flat of a chef’s knife. Transfer to a medium bowl and whisk in the pasteurized egg yolk, lemon juice, Dijon mustard and Worcestershire sauce until smooth.

6. 6

   Step 6

   Whisking constantly, add the neutral oil a few drops at a time for the first minute, then in a very thin stream over another 2–3 minutes. The dressing should become creamy and lightly thickened; whisk in the grated Parmesan and black pepper, adding 1–2 tsp cold water if needed to make it easily pourable.

7. 7

   Step 7

   Add about three-quarters of the dressing to the chilled lettuce and toss gently but thoroughly until the leaves are lightly coated. Taste and add more dressing or salt as needed, then fold in half the cooled croutons. Divide among four plates, scatter over the remaining croutons and shaved Parmesan, and serve immediately.