Classic Caesar Salad

• FOR THE CROUTONS:
• 1/2 whole Good Baguette, Cut Into Large Cubes
• 2 Tablespoons Unsalted Butter, melted
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Chili Powder
• 1/4 teaspoons Black Pepper
• _____
• FOR THE SALAD:
• 3 cloves Garlic, Minced
• 2 ounces, weight Anchovy Filets
• 1 teaspoon Black Pepper
• 1/2 Tablespoons Dijon Mustard
• 1 whole Egg Yolk
• 1/2 whole Lemon, Juiced
• 1 teaspoon Worcestershire Sauce
• 1/2 cups Olive Oil
• 1/2 heads Romaine Lettuce, A Few Outer Leaves, And More Of The Hearts, Cleaned And Torn Into Pieces
• 1/2 cups Grated Parmesan Or Romano Cheese

1. Begin by preheating your oven to 425 degrees. To make the croutons, take the cubed bread and toss it with the butter, olive oil, chili powder, and black pepper. Make sure the bread gets a little bit of everything. Place on a baking sheet and cook for about 11-13 minutes, or until light golden brown. Remove from the oven and let cool. Please note that these croutons alone are very addicting. You might want to make another batch just for snacking.
2. Next, prepare the salad. To a mortar and pestle-or if you do not have one, to a bowl-add in the garlic and anchovies. Mash into a paste, then add in the black pepper, dijon, egg yolk, lemon juice, and Worcestershire sauce. Mix well, then get your whisk out and slowly drizzle in the olive oil, continuing to whisk until you have a great dressing.
3. Add the lettuce to a large bowl, add the dressing, croutons, and mix well. Grate the parmesan or romano cheese over the top, and mix again.
4. Serve immediately. Although I lost in terms of my kids not eating the lettuce, I won in terms of satisfying my desires on such a classic salad. Simple, satisfying, and delicious. I might have to bag up the croutons and sell them. Enjoy.

croutons, unsalted butter, olive oil, ubc, ubc, salad, garlic, filets, black pepper, dijon mustard, egg, lemon, worcestershire sauce, olive oil, outer, romano cheese

Taken from tastykitchen.com/recipes/salads/classic-caesar-salad/ (may not work)