Caesar Salad

Crisp lettuce by separating leaves and rinsing well under cold water. Pat dry with paper towels and break into 2-inch pieces. Roll in clean paper towels and place in plastic bag and seal. Refrigerate until cold and crisp.

For dressing, combine garlic, pepper, and anchovies in a blender. At high speed, blend until garlic and anchovies are finely chopped. Add egg yolk, lemon juice, vinegar, mustard, and Worcestershire sauce. Blend until mixture is smooth.

Turn blender on high and, with machine running, remove center of lid or lid itself. Slowly pour olive oil in a thing, steady stream. Blend until all oil is added and dressing is smooth and creamy. Set aside or refrigerate until ready to add to salad. Do not leave of refrigeration for more than 1 hour.

For croutons, heat olive oil and garlic in a medium skillet until oil is hot and garlic is fragrant. Remove pan from heat and cool to room temperature. Discard garlic.

Add the bread cubes and toss to coat. Sauté over medium-high heat until golden brown. Cool and cover with chopped parsley.

To build salad, place crisp lettuce pieces in a medium bowl. Pour dressing over salad and sprinkle with Parmesan cheese and croutons.