Caesar Salad

Directions

1. 1
   For the croutons, warm the oil in a medium skillet over medium-low heat.
2. 2
   Calories
3. 3
   230, Fat
4. 4
   180, Saturated Fat
5. 5
   8, Polyunsaturated Fat
6. 6
   Add the bread pieces, toss to coat, and cook, turning periodically, until golden on the outside but still tender inside, 12 to 15 minutes.
7. 7
   20, Fat Calories
8. 8
   4, Protein
9. 9
   2, Sodium
10. 10
    Let them cool in one layer on paper towels. Season with salt and pepper to taste.
11. 11
    7, Monounsaturated Fat
12. 12
    Remove the outer leaves of romaine until you reach the tightly packed heart (the leaves will be much paler); set the outer leaves aside for another use. Separate the leaves of the heart and slice them into pieces about 3 inches long (leave the smallest leaves whole) to yield a heaping 8 cups of loosely packed leaves. Rinse and dry very thoroughly.
13. 13
    13, Carbohydrates
14. 14
    Put the garlic and a pinch of kosher salt in a large (3- to 4-cup) mortar. Using a pestle, pound the garlic into a creamy, juicy paste. (Alternatively, mince the garlic very finely and sprinkle it with coarse salt. Then repeatedly drag the flat side of the blade at the knife's tip across the minced garlic to press into a paste.
15. 15
    1040, Cholesterol
16. 16
    Transfer it to a bowl.)
17. 17
    45, Fiber
18. 18
    Add the anchovies, mashing until they're broken down into bits.
19. 19
    Photo: Scott Phillips
20. 20
    Add the yolk, working the mixture into a paste. Work in the mustard and then the lemon juice. Blend in a pinch of black pepper, the Tabasco, and the Worcestershire. Switch to a whisk and drizzle in the olive oil, whisking continuously until blended and creamy.
21. 21
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22. 22
    Put the lettuce, parsley, and croutons in a large bowl. Season with salt and pepper and toss.
23. 23
    Add the dressing and toss to coat thoroughly.
24. 24
    Sprinkle with 2 to 3 Tbs. of the Parmigiano and toss again.
25. 25
    Serve immediately with the remaining cheese on the side.