Caesar Salad

Garlic Croutons:
2 large garlic cloves, pressed
¼ tsp. salt
3 Tbsp. extra virgin olive oil
2 cups ½-inch white bread cubes (from a baguette or country loaf)

Caesar Salad:
1 large egg
3 Tbsp. juice from 1 medium lemon
1 tsp. Worcestershire sauce
¼ tsp. salt
8 grindings fresh black pepper
1 garlic clove, pressed
1 ½ tsp. anchovy paste (optional)
1/3 cup extra virgin olive oil
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 ½ inch pieces. (About 10 cups lightly packed)
1/3 cup grated fresh parmesan cheese

1.) For the Croutons: Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread; toss to coat. Bake until golden brown, about 12 minutes. Cool on baking sheet to room temperature.

2.) For the Dressing: Bring water to a boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings.

3.) For the Salad: Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.