Bubbys Caesar Salad

Directions

1. 1
   Make the dressing: In the work bowl of a food processor fitted with a metal blade, puree the garlic.
2. 2
   Add the anchovy fillets and egg yolks and process for about 30 seconds, or until well mixed.
3. 3
   Add the lemon juice, vinegar, and mustard.
4. 4
   Process for about 15 seconds.
5. 5
   With the motor running, pour in the olive oil in a slow stream, pulsing until well incorporated.
6. 6
   Season with salt and pepper.
7. 7
   Pour the dressing into a jar or another covered container and refrigerate until serving time.
8. 8
   Make the croutons: Heat the olive oil in a large skillet over medium heat until very hot.
9. 9
   Add the bread cubes and cook, stirring occasionally, for about 3 minutes, or until golden brown.
10. 10
    Alternatively, brown the bread cubes on a baking sheet coated with olive oil in a preheated 350F oven for 6 to 8 minutes.
11. 11
    Sprinkle with the chopped parsley and cook for 1 minute.
12. 12
    Remove the croutons to a large plate and sprinkle with a little salt.
13. 13
    Make the salad: Remove and discard the tough outer leaves and the tough bottom part of the romaine.
14. 14
    Wash the lettuce under cold running water.
15. 15
    Spin it dry in a salad spinner or pat it dry with paper towels.
16. 16
    Chop into 2-inch pieces.
17. 17
    Place the romaine into a plastic bag or a bowl with a damp kitchen towel on top of it, and refrigerate until well chilled and crisp.
18. 18
    Place the romaine in a large mixing bowl.
19. 19
    Add the croutons and Parmesan cheese.
20. 20
    Spoon about 1/2 cup of Caesar dressing over the salad and toss gently.
21. 21
    Add extra dressing as needed.
22. 22
    Mound the salad onto a large platter or in a large serving bowl, and sprinkle the top with a little grated Parmesan cheese before serving.