Lunch: Caesar Salad

We've run recipes for this classic salad in various incarnations every few years as far back as the 1940s — with and without raw egg, with and without anchovies, changing up the cheese and even mixing in pasta or shellfish. This version is simply the best

Ingredients

1 large garlic clove, halved lengthwise
3/4 to 1 cup extra-virgin olive oil
1 (3-oz) Portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes
8 anchovy fillets packed in oil, drained
1 large egg
2 tablespoons fresh lemon juice
3 hearts of romaine (an 18-oz package), leaves separated but left whole
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Special equipment: a very large salad bowl (preferably wooden)

Instructions

Season salad bowl by rubbing a cut half of garlic followed by 1 teaspoon oil onto bottom and side of bowl (reserve garlic).
Heat 3/4 cup oil with both halves of reserved garlic in an 8-inch heavy skillet over moderately high heat, turning garlic occasionally, until golden, 1 to 2 minutes, then discard garlic. Add bread cubes to oil and fry, 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 bring total to 6 tablespoons.
Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Season with salt to taste.
Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.
Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.