Caesar Salad with Whole-Wheat Croutons

Heat the oven (with the oven rack in the middle) to 375°F. To make the croutons, cut 2-to-3 ½-inch thick slices of whole-wheat bread (depending on the size of your loaf). Stack two slices of the bread and cut into ½-inch thick strips, then cut crosswise to make ½-inch bread cubes (2 cups total). On a sheet pan, toss together the bread cubes and 1 tablespoon of the oil and bake until golden brown and crisp, 10 to 12 minutes.

Using your chef’s knife, slice 1 large head of romaine lettuce lengthwise, starting just before the core and slicing right down the middle, then cut crosswise into 1-inch strips. You should have about 8 cups of bite-size pieces.

Finely chop the garlic and anchovies together to form a paste. Add to a small bowl along with the lemon juice, mustard, Worcestershire, Tabasco, pepper (6 turns on pepper mill) and the remaining 3 tablespoons of oil. Whisk together.

In a large bowl, toss together the lettuce, dressing, croutons and Parmesan. Serve with a little more Parmesan.