Classic Caesar Salad

Croutons

Make the croutons no more than half an hour before preparing the salad for best results.

Ingredients:

• 2 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 eight to ten ounce loaf rustic italian bread, crusts removed, cut into 3/4-inch cubes
• 2 teaspoons salt
• 3/4 teaspoon ground cayenne pepper
• 1/2 teaspoon freshly ground black pepper

Instructions:

Preheat the oven to 450°. Combine the butter and olive oil in a large mixing bowl. Add the cubes of bread and toss until coated. Sprinkle with the salt, cayenne and black pepper then toss until evenly coated. Spread the bread in a single layer on a 12x17-inch baking pan. Bake until golden, roughly 10 minutes, then set aside.

Salad

Ingredients:

• 2 garlic cloves
• 4 anchovy fillets
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon dijon mustard
• 1 large egg yolk
• 1/3 cup extra-virgin olive oil
• 2 ten ounce heads romaine lettuce (discard outer leaves, wash & dry inner leaves)
• 1 cup parmesan or romano cheese, freshly grated (or 2 1/2oz shaved with a vegetable peeler)

Instructions:

Place the garlic, anchovy fillets and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, worcestershire sauce, mustard and egg yolk. Whisk in the olive oil separately. Chop the romaine lettuce into 1 inch pieces. Add the croutons, romaine and cheese to the bowl and toss well. Grate additional cheese over the top if desired. Serve immediately.