Classic Caesar Salad

Directions

1. 1
   Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes.
2. 2
   Drain and pat dry, then finely chop and mash to form a paste; set aside.
3. 3
   Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes.
4. 4
   Remove from the heat and pour into a medium bowl.
5. 5
   Add the bread cubes and parsley and toss; season with salt and pepper.
6. 6
   Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
7. 7
   Meanwhile, make the dressing: Bring a small saucepan of water to a boil.
8. 8
   Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes.
9. 9
   Drain and rinse the egg under cold water; crack into a large bowl.
10. 10
    Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth.
11. 11
    Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
12. 12
    Add the lettuce, croutons and about one-third of the parmesan to the bowl with the dressing and gently toss.
13. 13
    Divide among plates and top with the remaining parmesan.
14. 14
    Photograph by Johnny Miller