Finger Caesar Salad

• Dressing:
• 4-8 garlic cloves, peeled
• Kosher salt
• 6-8 imported anchovies in oil, drained and patted dry
• 1 tsp. dijon mustard
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice, or to taste
• 1/8 to 1/4 teaspoon sugar
• 2 T fresh chopped flat leaf parsley
• Salad:
• 2-3 head of romaine hearts, separated into whole leaves
• Shaved parmesan (high quality)
• Toasted croutons from fresh bakery bread
• Fresh ground pepper

1. Place garlic on a cutting board, sprinkle with a little salt, and finely chop with a chef's knife; then use the side of the knife to mash the garlic to a paste.
2. Place the anchovies on the garlic paste and chop and mash them with the garlic until they form a paste with only small bits of fish or garlic. Transfer to a small bowl and mix in the mustard.
3. Drizzle in the olive oil, using a fork or whisk to work it into the anchovy-garlic mixture; add fresh pepper to taste. If you will be using the dressing for salads, whisk/stir in the lemon juice and sugar. Let sit for 30 minutes.
4. Assemble the salad on a platter: one layer of clean romaine leaves, slightly overlapping; drizzle the dressing over the romaine, top with shaved parmesan and pepper, and nestle in some croutons.
5. (Store any unused dressing in a covered jar in the refrigerator, up to 1 week.)
6. Serve as finger food.

dressing, garlic, kosher salt, anchovies, dijon mustard, extra virgin olive oil, lemon juice, sugar, t, salad, hearts, parmesan, croutons, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/finger-caesar-salad-50041788 (may not work)