Caesar Salad - Sondra'S

• DRESSING
• 3 garlic cloves, quartered
• 1/2 teaspoon salt
• 1/3 c up freshly grated Parmesan
• 8 anchovy fillets, minced
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar
• 1/3 cup fresh lemon juice
• 1 cup olive oil
• 2 tablespoons minced fresh parsley
• CROUTONS
• 5 1/4-inch-thick slices white bread, crusts trimmed, cut into 1/4 inch cubes
• 1/4 cup olive oil
• 2 large garlic cloves, flattened
• 1 4-ounce piece Parmesan cheese
• 3 small heads romaine lettuce, trimmed, halved lengthwise, well chilled

1. FOR DRESSING: Finely chop garlic cloves with salt in processor. Add Parmesan, anchovies, mustard, Worcestershire and sugar and blend well, scraping down sides of work bowl occasionally. Mix in lemon juice. With machine running, gradually add oil through feed tube and blend until combined. Mix in Parsley. Cover and chill dressing overnight.
2. FOR CROUTONS: Preheat oven to 200u0b0F. Place bread cubes on cookie sheet. Bake until slightly dry. about 20 minutes. Heat oil in heavy large skillet over medium-low heat. Add garlic and saute until golden brown, about 3 minutes. Discard garlic. Add bread cubes and cook until golden brown and crisp, stirring often, about 7 minutes. Transfer to paper towels using slotted spoon and cool. (Can be prepared 6 hours ahead, Wrap and store at room temperature.)
3. Using vegetable peeler, shave Parmesan into wide thin strips. Arrange lettuce on large platter. Drizzle dressing over. Top with croutons and cheese.

dressing, garlic, salt, anchovy, mustard, worcestershire sauce, sugar, lemon juice, olive oil, parsley, croutons, white bread, ubc, garlic, parmesan cheese, romaine lettuce

Taken from www.epicurious.com/recipes/member/views/caesar-salad-sondras-51134801 (may not work)