Caesar Salad | America's Test Kitchen

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)