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October 2013 Ingredients 3 tablespoons plus 1/4 cup (105 ml) extra-virgin olive oil, divided 2 medium cloves garlic, minced (about 2 teaspoons) 3 cups hearty bread, cut into 3/4-inch cubes 2 ounces finely grated parmesan cheese (about 1 cup), divided Kosher salt and freshly ground black pepper 1 large egg yolk (see note) 1 tablespoon (15 ml) juice from 1 lemon 2 to 6 anchovies (see note) 1 teaspoon (5 ml) Worcestershire sauce (see note) 1/3 cup (80 ml) canola oil 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact Directions Adjust oven rack to middle position and preheat oven to 375F (190C)

If you would prefer to make a sugar-free ranch dressing, you can omit the 1 teaspoon of sugar in this recipe

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You can also add fresh garlic instead of garlic powder