Stand-Up Caesar Salad

• About 4 ounces baguette
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 14 canned anchovies
• 3 tablespoons lemon juice
• 4 teaspoons mayonnaise
• Salt and pepper
• 4 1/2 quarts bite-size pieces rinsed and crisped romaine lettuce hearts (about 1 1/2 lb.)
• 1/3 cup grated parmesan cheese

1. Cut baguette at a 45u0b0 angle into eight slices (1/4 in. thick). Set slices on a rack on a 10- by 15-inch baking sheet. In a small bowl, mix 2 tablespoons of the olive oil with 1 teaspoon minced garlic. Brush garlic oil lightly over tops of slices. Bake in a 400u0b0 oven until golden brown, 8 to 10 minutes.
2. Meanwhile, finely chop 6 anchovies. Put in garlic-oil bowl and add remaining 1/4 cup olive oil, 2 teaspoons garlic, the lemon juice, and mayonnaise. Whisk to blend. Add salt and pepper to taste.
3. In a bowl, mix lettuce, dressing, and 3 tablespoons cheese. Spoon salad into eight widemouthed glasses (16 oz.). Sprinkle with remaining cheese; garnish with remaining anchovies. Slide a toasted baguette slice into each glass.

baguette, extravirgin olive oil, garlic, anchovies, lemon juice, mayonnaise, salt, bitesize, parmesan cheese

Taken from www.myrecipes.com/recipe/stand-up-caesar-salad (may not work)