I have been making this dressing for years and it almost always turns out great! …Watch out for an occasional overly strong garlic clove!!! Peyton and Riley love it and so does Juliette. We rarely get together with Jack and Alfie without making a big bowl of it! It works well to add rotisserie chicken for some extra protein. The girls like chicken caesar pleaser in a pita pocket too.

Ready

fresh croutons (or you can save this step by just buying a bag)

• day old rustic italian or french bread cut in ¾ inch cubes
• 2 tble. unsalted butter (melted)
• 2 tble. x-virgin olive oil
• dash of salt
• dash of cayenne pepper
• dash fresh ground black pepper

dressing

• 2 garlic cloves
• 3-4 anchovy fillets
• dash of salt (optional)
• dash of fresh ground pepper
• 1 tble freshly squeezed lemon juice
• ½ tsp. dijon mustard
• ½ tsp. worcestershire sauce
• 1 large egg yolk
• ⅓ cup x-virgin olive oil

salad

• 2 bunches romaine hearts
• 1 cup freshly shaved parmesan or romano cheese

Set

• oven
• baggie for tossing croutons
• cookie sheet
• large wooden bowl
• 2 forks
• whisk
• vege peeler (for cheese)

Go

1. make croutons by tossing bread cubes in butter/olive oil mixture
2. put on baking sheet
3. season with salt and peppers
4. bake 450°F till browned about 10 minutes
5. for salad, place garlic cloves and anchovy fillets and salt in bowl
6. using dinner forks, smash into a paste
7. using fork or whisk, whisk in pepper, lemon juice, worcestershire sauce, mustard and egg yolk
8. whisk in olive oil
9. chop lettuce and toss into dressing w/croutons
10. shave cheese on top