Klassisk Caesarsallad

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1. 1
   Season large bowl (preferably wooden) by rubbing 1 cut half of garlic and 1 tsp. oil onto bottom and side of bowl (reserve garlic).
2. 2
   Heat ¾ cup extra-virgin olive oil with both halves of reserved garlic in a large skillet over moderately high heat, stirring, until golden, 1–2 minutes, then discard garlic. Add 1 Portuguese roll or a 7" piece of baguette, cut into ¾" cubes and cook, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 Tbsp.
3. 3
   Add 8 anchovy fillets packed in oil, drained to prepared salad bowl and mash to a paste with a fork. Whisk in 1 large egg and 2 Tbsp. fresh lemon juice until combined. Pour reserved 6 Tbsp. extra-virgin olive oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add kosher salt and freshly ground black pepper to taste.
4. 4
   Add 3 hearts of romaine, leaves separated but left whole to dressing and toss to coat. Add croutons and toss briefly.
5. 5
   Divide salad among 6 large plates, then sprinkle with 1 oz. finely grated Parmigiano-Reggiano and more black pepper to taste. Serve immediately. Do ahead: Although the croutons are best warm, they can be fried 1 hour ahead.  Editor’s note: This recipe was originally printed in the June 2005 issue of ‘Gourmet.’ Head this way for more of our favorite salad recipes →