Caesar Salad - The Student Chef

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1/2 loaf ciabatta cut into 3/4-inch cubes (about 5 cups) (see note)
• 1/4 cup water
• 1/4 teaspoon fine salt
• 2 tablespoons Parmigiano-Reggiano cheese finely grated
• 3/4 teaspoon garlic paste from 1 large clove
• 2 - 3 tablespoons lemon juice 1 to 2 lemons
• 1/2 teaspoon Worcestershire sauce
• 2 each anchovy fillets patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
• 2 large egg yolks
• 5 tablespoons canola oil
• 5 teaspoons extra-virgin olive oil
• 1 1/2 ounces Parmigiano-Reggiano cheese finely grated, about 3/4 cup
• a/n 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)