Ina Garten Caesar Salad in 30 Minutes

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the bread cubes with melted butter, minced garlic, and salt on a baking sheet.
3. Bake for 8–10 minutes, tossing halfway through, until they are mahogany-colored and smell nutty. Set aside to cool slightly.
4. In a medium bowl, whisk together the egg yolk, lemon juice, Dijon, Worcestershire, anchovy paste, and garlic until smooth.
5. While whisking constantly, add the oil one drop at a time. Once the mixture begins to thicken, transition to a slow, steady stream.
6. Stir in the grated Parmesan and black pepper until the texture is thick and glossy.
7. Tear the dried romaine into bite-sized pieces and place them in a large mixing bowl.
8. Pour the dressing over the greens and toss gently with tongs until every leaf is coated.
9. Fold in the homemade croutons and shaved Parmesan.
10. Top the salad with the grilled and sliced chicken breast. Serve immediately.