Whenever we go out to eat and a salad is offered, I often have a hard time choosing between the wonderful wedge with bleu cheese or a Caesar salad.  This recipe is so good for a Caesar salad, that I would be hard pressed to find one I enjoy more:

Caesar Salad 

4 whole anchovy fillets                                 Croutons

2-3 Tbsp. Dijon mustard                               ½ loaf crusty French bread

1 Tbsp. balsamic vinegar (or red wine)          ¼ cup olive oil

1 tsp. Worcestershire sauce                          2 cloves fresh garlic, peeled

2 cloves garlic, peeled                                   salt

½ whole lemon, juiced                                  Salad

½ cup olive oil                                              Hearts of romaine lettuce

¼ cup fresh grated Parmesan                       fresh parmesan cheese

Salt & pepper to taste

 

For the croutons:  slice the bread into thick slices and cut them into 1” cubes.  Throw them onto a baking sheet.  Heat the oil in a small saucepan over low heat.  Crush-don’t chop-the garlic and add them to the oil.  Use a spoon to move the garlic around in the pan.  After 3-5 minutes, turn off the heat and remove the garlic from the pan.  Slowly drizzle the olive oil over the bread cubes.  Mix together with your hands, and then sprinkle lightly with salt.  Toss and cook in the pan until golden brown and crisp. 

 

For the dressing:  place the anchovies in a food processor.  Add the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice.  Pulse the processor several times.  Add the olive oil in a small stream.  Scrape down the sides, then add the Parmesan, salt and a generous grind of pepper.  Pulse the mix until thoroughly combined.  Refrigerate the dressing for a few hours before using. 

Hand tear the romaine lettuce in a large bowl.  Toss lettuce with a little of the dressing and add more until desired amount.  Shave the Parmesan cheese onto the salad and top with croutons.