Dad'S Caesar Salad

• 6 tablespoons olive oil
• 2 cloves garlic, peeled and halved lengthwise
• Kosher salt
• Black pepper
• 1 loaf French or Italian bread, cut into 3/4-inch cubes
• 4 flat anchovy fillets, rinsed
• 5 teaspoons white wine vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 2 large hearts romaine, cut into 1 1/2-inch slices (12 cups)
• 2 ounces Parmesan curls

1. Preheat oven to 350u0b0F. In a saucepan, bring 2 Tbsp. olive oil and garlic to a simmer; season with salt and pepper. Let stand off heat for 10 minutes. Remove and set aside garlic. On a baking sheet, toss bread with oil mixture. Toast for 15 minutes.
2. Mash anchovies and reserved garlic with side of a knife. Transfer to a bowl; whisk in vinegar, Worcestershire, mustard, and salt and pepper to taste. Whisk in remaining 4 Tbsp. olive oil until emulsified.
3. Toss romaine, dressing and croutons in a large bowl. Top with Parmesan curls.

olive oil, garlic, kosher salt, black pepper, italian bread, anchovy, white wine vinegar, worcestershire sauce, mustard, hearts romaine, parmesan curls

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