Instructions

CROUTONS

1. Press the garlic through a garlic press or grate very fine on a rasp-style grater. Measure out 1/2 teaspoon of the garlic paste for the croutons, and 3/4 teaspoon garlic paste for dressing. You can toss out any remaining garlic paste. Combine 1 tablespoon oil and the 1/2 teaspoon garlic paste in a small bowl and set aside. Place bread cubes in a large bowl and sprinkle with water and salt. Toss and squeeze gently so that the bread absorbs the water. Place the remaining 4 tablespoons oil and soaked bread cubes in a 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
2. Remove the skillet from the heat and push croutons to the sides of the skillet to clear the center of the pan. Add the garlic mixture in the center of the pan and cook with the residual heat of the pan, about 10 seconds. Sprinkle with Parmesan and toss until the garlic and Parmesan are evenly distributed. Transfer croutons to a bowl and set aside.

SALAD

1. Whisk 3 tablespoons lemon juice and reserved 3/4 teaspoon garlic paste together in a large bowl. Let stand for 10 minutes.
2. Whisk in the egg yolks, anchovies and Worcestershire into the garlic mixture. While whisking constantly, drizzle canola oil and olive oil into the bowl in a slow, steady stream until fully blended. Add 1/2 cup Parmesan and pepper, and whisk until incorporated.
3. Add romaine to the dressing and toss to coat. Add the croutons and mix gently until evenly distributed. Serve immediately, passing remaining 1/4 cup Parmesan separately.