Cabot Cheddar Caesar Salad

Ingredients

1 large head romaine lettuce 
¼ cup plus 3 tablespoons olive oil
3 cups cubed French bread
12 anchovy fillets (if salt-packed, soak in milk for 5 minutes, then drain and pat dry)
2 large cloves garlic, peeled
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
3 large egg yolks, at room temperature
½ cup freshly grated Parmesan cheese
2 ounces Cabot Cabot Pepper Jack Cheese, grated (about ¼ cup)
1 teaspoon coarsely ground salt

Directions

REMOVE any bruised leaves from romaine. Pull head apart and cut leaves crosswise into 1½ inch pieces. Wash in cold water and drain well. Pat dry and refrigerate for 30 minutes to crisp.

HEAT ¼ cup of oil in large skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until crisp and golden. Transfer to paper towels to drain.

PLACE garlic cloves in large wooden salad bowl and crush against side of bowl with back of wooden spoon. Rub all over inside of bowl, then discard (juice from garlic will remain in bowl and flavor salad).

ADD anchovies to bowl and mash with wooden spoon. Add dry mustard, Worcestershire, lemon juice, pepper and egg yolks; whisk together well.

WHILE continuing to whisk, very slowly add remaining 3 tablespoons olive oil until creamy mayonnaise-like dressing forms.

ADD chilled lettuce, croutons, Parmesan, Pepper Jack, and salt. Toss together well and serve directly from bowl.

Recipe courtesy of Chef Jon Ashton.