Caesar Salad Greycliff

• 3 small garlic cloves
• 3 flat anchovy fillets, drained and minced
• 2 large egg yolks
• 1 T white wine vinegar
• 2 tsp balsamic vinegar
• 1 1/2 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1/4 tsp salt
• 1 1/2 tsp fresh lime juice
• 3/4 cups extra virgin olive oil
• 2 heads romaine torn into pieces (wash and dry first)
• 1/4 cup freshly grated parmesan
• 1 cup garlic croutons with thyme:
• Garlice Croutons with Thyme:
• 2 large garlic cloves, halved
• 2 T unsalted butter
• 1 cups 1/2 inch cubes of hamemade style white bread
• 1/2 tsp dried thyme, crumbled

1. Salad:
2. Mince and mash garlic with the anchovies to form a paste and in a bowl whisk together paste, the yolks, the vinegars, the mustard, the worchestershire sauce, the salt and the lime juice. Add the oil in a stream, whisking and whisk the dressing until it is emulsified. In a wooden salad bowl toss the romaine with the parmeson and the croutons. Add the dressing and toss the salad until it is combined well
3. Croutons:
4. Rub a small heavy skillet with the cut side of the garlic and then cook the garlic in the butter over moderately low heat, stirring for 5 minutes or until it is golden. Discard the garlic, add the bread cubes and the thyme and cook the croutons, tossing them, until they are toasted lightly. Sprinkle the croutons with salt to taste and transfer them to paper towels to drain. Makes about 1 cup.

garlic, anchovy, egg yolks, t, balsamic vinegar, mustard, worcestershire sauce, salt, lime juice, extra virgin olive oil, freshly grated parmesan, garlic, croutons, garlic, t, bread, thyme

Taken from www.epicurious.com/recipes/member/views/caesar-salad-greycliff-50039091 (may not work)