Cristina's Caesar Salad

1 . Stage

To make croutons: Place rack in middle position of oven; preheat to 350 degrees. Combine smashed garlic clove and olive oil; infuse for 20 minutes.

2 . Stage

Remove garlic from oil (it can be reserved and used to make the dressing). In a large bowl, toss oil and bread cubes together.

3 . Stage

On a sheet tray, spread cubes in an even layer and bake, stirring occasionally, until golden and crunchy, 10 to 15 minutes. Remove and cool. Croutons can be stored in an airtight container for up to a week.

4 . Stage

To make dressing: In a medium bowl, combine lemon juice, mustard, Worcestershire sauce, salt, garlic, and anchovies; whisk until smooth.

5 . Stage

In another bowl, briefly whisk together olive and canola oils. Whisking lemon juice mixture constantly, add oil in a slow, steady stream. Use dressing immediately, or store in refrigerator for 1 day; shake well before using.

6 . Stage

To make salad: Wash, dry, and tear lettuce into 1 1/2-inch pieces. In a large bowl, toss together lettuce, salt, 1/3 cup Parmesan, most of the croutons, and 1/2 of the dressing (reserve rest for another use). Toss salad together, making sure everything is thoroughly mixed. Sprinkle with remaining cheese and a handful of croutons.