Caesar Salad

For the croutons
white bread, such as Italian or French bread, cut into 1-inch chunks
1 teaspoon minced garlic
1 Tablespoon minced flat leaf parsley
coarse salt

For the dressing
2 cloves garlic, minced
2 egg yolks (or 2 Tablespoons mayo)
1 Tablespoons Dijon mustard
4-5 anchovies
2 Tablespoons fresh lemon juice
coarse salt and pepper
2 Tablespoons olive oil

Romaine lettuce
shredded parmesan cheese

To make the croutons 
Preheat the oven to 350
Mix the bread pieces  with the minced garlic, parsley, salt and olive oil in a large bowl. Place on a rimmed cookie sheet lined with parchment paper and bake for 10-15 minutes or until toasted and golden brown. 

To make the dressing
Mash the garlic cloves with egg yolks and mustard until it forms a paste. I used a food processor for this, but it can be done with a fork. Grind in the anchovies until well-combined. Mix in lemon juice, salt and pepper. Stir in the olive oil until the mixture is creamy.

Toss the dressing with lettuce, croutons and parmesan cheese. Sprinkle with freshly ground pepper if desired.

Laura's Recipe Collection