Caesar With Sopressata

• FOR THE DRESSING
• 8 ounces good mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 anchovy fillets
• 2 cloves garlic, smashed and peeled
• 2 teaspoons Dijon mustard
• 2 teaspoons Worstershire Sauce
• 1 teaspoon prepared horseradish
• 6 drops Tabasco sauce
• Juice of 1/2 lemon
• Sea or kosher salt and grinds of pepper to taste
• FOR THE SALAD AND THE CROUTONS
• 1 head of romaine lettuce
• 4 slices of good French or Italian bread
• Olive oil for brushing bread slices
• 2 cloves of garlic peeled, cut in half lengthwise
• 8 thin slices sopressata, cut into matchsticks
• 3 generous tablespoons Caesar dressing per person
• Shavings of Parmesan cheese for garnish

1. Measure all ingredients except salt and pepper into the bowl of a food processor. Puree until completely blended. Stop motor and scrape down sides of bowl, then puree once more.
2. Taste the dressing before seasoning with salt and pepper. Remember those anchovies! Blend once more after seasoning.
3. If you don't plan to use all the dressing at once, it will hold in the refrigerator for about a week.
4. One head of romaine will make enough salad for 2 to 4 people, depending upon how large the salads are: lunch size or side salad size with dinner, or great big ones as dinner. Leave the entire head of romaine intact. To wash it, hold it vertically under cold running water. Turn it upside down and shake the water out of it. Set it in a dish drainer or colander upside down to drain while you prepare the croutons.
5. To make the croutons, set your oven to broil. Slice the bread 1/4" thick. Brush each side with some olive oil. Arrange the slices on a baking sheet and toast both sides to a deep golden brown under the broiler, about 2 minutes per side. Remove from oven and rub each side with pieces of cut garlic. Allow to cool while you make the salad.
6. Give the head of romaine a couple of good shakes to remove the last of the water. With the head still intact, move it to a cutting board. Remove any unsightly leaves from the outside. Trim off the rounded ends of the lettuce so that the top of the head is squared off. Keep the ends for another salad, or feed them to bunnies or chickens or ducks.
7. Beginning at the stem end, make 3 vertical cuts through all leaves of the lettuce, dividing it into approximately equal thirds. Then cut the lettuce into 1" wide ribbons. Stop when you get near the core.
8. Transfer the lettuce to a large salad bowl. Add the matchsticks of sopressata. Add the dressing, then toss to distribute well.
9. Arrange salad on plates. I like to use a peeler to shave a few large curls of Parmesan over the salad, but use a grater if you prefer. Feel free to add a few whole anchovies to the salads. Place 2 big, beautiful croutons on the side of each plate. Serve immediately.

dressing, mayonnaise, parmesan cheese, anchovy, garlic, mustard, worstershire sauce, horseradish, tabasco sauce, lemon, salt, salad, italian bread, olive oil, garlic, generous, parmesan cheese

Taken from food52.com/recipes/17783-caesar-with-sopressata (may not work)