Garlicky Caesar Salad

• 1 egg yolk
• 1 tablespoon plus 1 teaspoon white wine vinegar
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 large anchovy fillet
• Dash of Worcestershire sauce
• Dash of Tabasco sauce
• 2 large garlic cloves, 1 thinly sliced
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 cups cubed whole-wheat bread (1/2-inch cubes)
• 3 romaine lettuce hearts, torn into bite-size pieces
• 2 ounces aged Vella Jack or Parmesan cheese, freshly grated

1. In a blender, combine the egg yolk with the vinegar, lemon juice, mustard, anchovy, Worcestershire sauce, Tabasco and the whole garlic clove.
2. Blend until pureed.
3. With the machine on, slowly add 1/2 cup of the olive oil.
4. The dressing should be the consistency of thin, creamy mayonnaise; if it seems too thick, add 2 teaspoons of water.
5. Season the dressing with salt and pepper and refrigerate.
6. Preheat the oven to 350.
7. In a small skillet, heat the remaining 3 tablespoons of olive oil.
8. Add the sliced garlic and cook over moderate heat, stirring, until light golden, about 2 minutes.
9. Remove from the heat and let cool for 10 minutes.
10. Pick the garlic slices out of the oil and discard.
11. On a large baking sheet, toss the bread cubes with the garlic oil and a pinch each of salt and pepper.
12. Bake the cubes for 12 minutes, stirring half way through, or until toasted.
13. In a large bowl, toss the romaine with the dressing.
14. Top with the croutons and cheese and serve.

egg yolk, white wine vinegar, lemon juice, mustard, anchovy fillet, worcestershire sauce, tabasco sauce, garlic, extravirgin olive oil, kosher salt, bread, romaine lettuce hearts, aged vella

Taken from www.foodandwine.com/recipes/caesar-salad-with-vella-jack-cheese (may not work)