Caesar Salad

Ingredients

• 4 cups cubed crusty bread
• Extra-virgin olive oil, for drizzling
• Sea salt, for sprinkling
• 1 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, grated
• 1 teaspoon Worcestershire sauce
• Pinch of sea salt
• Freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 pound romaine lettuce (about 2 medium heads), chopped into bite-size pieces
• 1/2 cup shaved Parmesan cheese

Before you cook

• Cube the crusty bread into 4 cups of bite-size pieces.
• Chop or tear the romaine into bite-size pieces.
• Grate 1/2 cup Parmesan and shave another 1/2 cup.
• Grate the garlic clove.

Steps

1. Heat the oven to 350F and line a baking sheet with parchment paper.
2. Spread the bread cubes over the sheet in a single layer.
3. Drizzle the cubes with olive oil and sprinkle with sea salt.
4. Toss the cubes so they are evenly coated.
5. Bake for 10 to 18 minutes, until golden and crisp.
6. Set the croutons aside to cool completely.
7. Whisk the mayonnaise, 1/4 cup olive oil, lemon juice, Dijon, grated garlic, Worcestershire, salt and pepper in a bowl until smooth.
8. Stir the 1/2 cup grated Parmesan into the dressing.
9. Thin the dressing with a splash of water if it is thicker than you want, then taste and adjust seasoning.
10. Toss the romaine with half the dressing, half the croutons and half the shaved Parmesan.
11. Add more dressing to taste and toss again.
12. Scatter the remaining croutons and shaved Parmesan over the top and finish with black pepper.