Caesar Salad with Crisp Shredded Pork

• 1/2 loaf Italian bread, crusts removed, bread cut into 1-inch cubes
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 anchovy fillet, mashed
• 1/2 teaspoon minced garlic
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon red wine vinegar
• Salt and freshly ground pepper
• 1/2 pound roast pork, coarsely shredded, or two 6-ounce pieces of duck confit, meat removed from the bone and shredded
• 1 large head of romaine lettuce, torn into bite-size pieces
• 1/3 cup freshly grated Parmesan cheese

1. Preheat the oven to 350.
2. Toss the bread cubes with 1 tablespoon of the oil and spread on a baking sheet.
3. Toast the croutons for about 10 minutes, or until golden and just crisp.
4. In a blender, combine the anchovy, garlic, Worcestershire sauce, mustard, lemon juice and vinegar and blend until smooth.
5. With the machine on, add the remaining 1/4 cup of olive oil in a slow stream until the dressing is emulsified.
6. Season with salt and pepper.
7. Heat a medium skillet.
8. Add the pork and cook over high heat until beginning to crisp, about 3 minutes.
9. In a large bowl, toss the lettuce and croutons with the dressing.
10. Add the Parmesan and toss again.
11. Top with the pork and serve immediately.

italian bread, extravirgin olive oil, anchovy fillet, garlic, worcestershire sauce, dijon mustard, lemon juice, red wine vinegar, salt, pork, head of romaine lettuce, parmesan cheese

Taken from www.foodandwine.com/recipes/caesar-salad-with-crisp-shredded-pork (may not work)