Caesar Salad for Two

Use ice cold romaine lettuce for this classic Caesar salad. The homemade croutons with garlic and parmesan add a nice crunch. Using half olive oil and half vegetable oil gives the dressing a mellow flavor. Serves 2-3.

Recipe

Croutons:
2 T. olive oil, divided
1 small garlic clove, grated on microplane
2 oz. ciabatta bread, cut into 3/4-inch pieces (about two 3/4-inch pieces or 1-1/2 c.)
1 T. water
pinch salt
2 tsp. Parmesan cheese, grated

Salad:
1-1/2 tsp. lemon juice
1 small garlic clove, grated on microplane
1 egg yolk
2 anchovy fillets, finely minced
1/8 tsp. Worcestershire sauce
2-1/2 T. vegetable oil
2-1/2 T. olive oil
1/3 c. Parmesan cheese, grated, divided
1 small head romaine lettuce (4-1/2 oz.), torn into bite-size pieces

For the croutons combine 1 T. olive oil and the garlic in a small bowl and set aside. Place bread pieces in a separate bowl and sprinkle with 1 T. water and a pinch of salt. Toss, squeezing gently until bread absorbs the water. Heat remaining 1 T. oil in a nonstick skillet over medium-high heat until shimmering. Add the bread and cook, stirring frequently, until browned and crispy, 7-10 minutes.

Off the heat, drizzle the garlic-oil mixture over the croutons, mix and sprinkle with Parmesan and toss to coat. Transfer croutons to a bowl and let cool while finishing the salad. They can also be prepared an hour or two ahead of serving.

For the salad whisk the lemon juice and garlic together in a large bowl and let sit for 10 minutes.

Whisk in the egg yolk, anchovies and Worcestershire. Whisk constantly while drizzling in the olive oil and vegetable oil in a slow, steady stream until fully emulsified. Whisk in 3 T. of the Parmesan and season with pepper to taste.

Add the lettuce and croutons to the dressing and toss gently to coat. Season with salt and pepper to taste. Serve garnished with the remaining Parmesan.