Caesar Salad- Chef Kelly Shay'S - cooking recipe

Ingredients

1 large head romaine lettuce
1 cup olive oil
3 cups French bread, cubed
2 large garlic cloves
2 egg yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice (fresh is best)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon fresh ground black pepper
1 teaspoon coarse salt
1/2 cup grated parmesan cheese
1/4 cup shredded parmesan cheese (to top)

Preparation

Trim the Romaine lettuce of bruised or browned leaves. Wash and drain the lettuce, pat it dry, and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat 1/2 cup olive oil in a saute pan over medium-high heat.
Fry the bread cube in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
Peel the garlic bulbs, and the cloves, then put in a food processor bowl. Add the egg yolks, white wine vinegar, lemon juice, Worcestershire sauce, mustard, pepper, and salt.
Process until smooth. Slowly drizzle in the remaining 1/2 cup olive oil. Remove from processor. Fold in 1/2 cup Parmesan cheese.
Lay whole leaves out on a plate. Drizzle well with dressing. Add Parmesan cheese, if desired, and croutons.