Caesar Salad

• None None FOR THE CAESAR DRESSING
• 2 None egg yolks
• 1 clove garlic, quartered
• 1 None anchovy fillet, chopped
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1/2 cup olive oil
• None None FOR THE CAESAR SALAD
• 1 small baguette (6 oz), cut into 1/2-inch chunks
• 1/4 cup olive oil
• 1 clove garlic, crushed
• 4 slices thick-cut bacon
• 1 head Romaine lettuce, trimmed and chopped coarsely
• 3 None green onions, sliced thinly
• 1 cup shaved Parmesan cheese
• 4 None hard-boiled eggs, quartered

1. Preheat the oven to 350u0b0F.
2. For the dressing, blend or process the egg yolks, garlic, anchovy, lemon juice, Worcestershire sauce and mustard until smooth. With the motor operating, gradually add the oil in a thin, steady stream, processing until the mixture thickens. Stir in about 1 tbsp warm water to make the dressing pourable.
3. For the croutons, toss the bread with the oil and garlic in a large bowl. Place the bread on a baking pan. Bake about 5 mins until the croutons are brown.
4. Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels. Coarsely chop the bacon.
5. Combine the lettuce, and 1/2 each of the croutons, bacon, green onions, Parmesan cheese and dressing in large bowl.
6. Divide the salad among serving bowls. Top with eggs and the remaining ingredients. Drizzle with the remaining dressing and serve.

egg yolks, clove garlic, anchovy fillet, lemon juice, worcestershire sauce, mustard, olive oil, baguette, olive oil, clove garlic, bacon, head romaine lettuce, green onions, parmesan cheese, eggs

Taken from recipes-plus.com/api/v2.0/recipes/29900 (may not work)