Caesar Salad

• For the salad
• 6 garlic cloves
• 1/2 lb butter
• 1 cup olive oil
• 6 cups day-old French bread, cut into 3/4 - inch cubes
• 6 heads romaine lettuce
• 8 egg yolks (or egg beaters)
• 3/4 cup parmesan cheese, shredded
• 1 1/2 - 2 cups cooked chicken, shredded (optional)
• For the dressing
• 1 1/2 cups olive oil
• 6 garlic cloves
• 1/4 cup anchovy
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons sherry wine vinegar or 2 tablespoons wine vinegar
• pepper

1. To make croutons, in a blender puree garlic with the butter and olive oil and then put in saucepan and heat until just below a simmer. Toss with bread cubes and bake in a 350u0b0F oven until browned (5 - 10 minutes).
2. To make salad: Separate lettuce leaves (using only the inner leaves).
3. In a large salad bowl combine egg yolks (or egg beaters) with dressing (recipe follows).
4. Add lettuce and half the Parmesan and croutons and chicken (see note above if using); toss.
5. Arrange salad on individual plates, sprinkling with remaining cheese and pepper.
6. To make dressing: In a food processor or blender blend together the oil and garlic. Strain to press out solids and discard garlic. Pour in jar. Cut the anchovies finely. Add anchovies and the remaining dressing ingredients to oil/garlic mixture. Shake jar to combine.

salad, garlic, butter, olive oil, bread, romaine lettuce, egg yolks, parmesan cheese, chicken, dressing, olive oil, garlic, anchovy, mustard, lemon juice, sherry wine vinegar, pepper

Taken from www.food.com/recipe/caesar-salad-180486 (may not work)