Caesar Salad

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5 tablespoons extra-virgin olive oil, divided

4 cups (1-inch) cubed French bread (about 4 ounces)

1 (2-ounce) can anchovy fillets, drained

2 tablespoons grated fresh Parmigiano-Reggiano cheese

2 tablespoons red wine vinegar

2 large pasteurized egg yolks

1 garlic clove

6 cups torn romaine hearts

1/4 teaspoon kosher salt

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