Peg's Caesar Salad

Makes 4 servings

Cut up cubes of day-old baguettes or french bread, toss with olive oil and butter, and flavor with fresh, minced garlic. Toast on a cookie sheet on low heat or toss around until golden in a large skillet. Watch that garlic doesn’t burn. You can’t stop eating them!

ingredients

2 medium heads Romaine
1 2-oz. can anchovies, drained
6 Tbsp. olive oil
3 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1 egg (raw or coddled)
Salt, to taste
1/2 tsp. fresh ground pepper
1/2 cup grated Parmesan cheese
1 1/2 cups garlic croutons (preferably homemade!)

directions

1
1. Separate romaine leaves, discarding outer tough leaves. Wash and dry thoroughly. Tear into bite-sized pieces (or use only hearts and serve whole for great presentation!)
2
2. In a small bowl, mash anchovies; stir in olive oil and lemon juice, whisking. Add mustard and blend.
3
3. Whisk in eggs at last minute and pour dressing over romaine; toss lightly.
4
4. Add remaining ingredients, toss lightly and serve.

Source: Peggy