Caesar Salad

Steps

Garlic Oil
1. Peel garlic cloves and place in bowl of blender or food processor and mince
2. with the motor running, add oil and process until milky
3. Move the oil into a separate container and slightly scrape out the bowl with the rubber scraper. You don't have to wash it before making the dressing.
Croutons
4. Preheat oven to 350
5. Cut bread into ⅝" cubes. Big meaty cubes, not those dinky little cubes you get everywhere else.
6. Drizzle a couple tbl of the garlic oil on a cookie sheet, put the bread on, drizzle another couple tbl over it.
7. Bake for 12 minutes, until just golden, turning halfway. Watch them the last few minutes as they turn quickly.
8. Remove from oven promptly and let cool.
9. When they're completely cool
Dressing
10. With the blender / food processor off, put in the bowl: the egg, Worcestershire, dry mustard, anchovy paste or anchovy , black pepper, and salt if you like extra salt
11. Have ready: the remaining 1c of garlic oil, 1 tbl measuring spoon, Balsamic vinegar, White vinegar
12. Turn on the food processor / blender.
13. Slowly drizzle ⅓ of the oil in - it'll take you maybe 10 seconds.
14. Now alternate the vinegars and the remaining thirds of the oil. You can stop the machine before adding vinegar, but have it running when you add the oil.
15. Stop & scrape down the bowl, process another second or two. It should have the consistency of mayonnaise.
Salad
16. Do not have ready: bacon bits!! Caesar Salad does not have bacon bits. Spinach salad does.
17. Cut the romaine into 1" pieces. Yes, I know you're supposed to tear. Fuck that. Chop the base parts of the leafs finer than the tops. Place in big salad serving bowl.
18. Pour half of the dressing over and toss until every piece has some dressing
19. Sprinkle maybe 1 cup of croutons and parmesan cheese over top (or romano if you're snobby.)
20. Even if you're just a little snobby, grind a little black pepper over the top.