Classic Caesar Salad(Cook'S Country)

• 1/2 cup olive oil
• 2 garlic cloves, minced
• French baguette, cut into 1/2-inch pieces (about 4 cups)
• salt and pepper
• 1/2 cup mayonnaise
• 1/4 cup parmesan cheese, grated
• 1 cup parmesan cheese, shredded
• 2 anchovy fillets, rinsed and patted dry (optional)
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 romaine lettuce hearts, torn into bite-sized pieces (about 12 cups)

1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve 1/4 cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
2. 2. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
3. 3. Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.

olive oil, garlic, salt, mayonnaise, parmesan cheese, parmesan cheese, anchovy, lemon juice, white wine vinegar, worcestershire sauce, mustard, romaine lettuce hearts

Taken from www.food.com/recipe/classic-caesar-salad-cooks-country-488185 (may not work)