Classic Caesar Salad

• 3-5 anchovies packed in oil, drained
• 3 tbsp unsalted butter
• 2 cloves garlic, grated
• 1/3 baguette, cut into 3/4" cubes
• 2 tbsp chopped fresh parsley
• Kosher salt and freshly ground pepper
• 1 large egg, at room temp
• 2 tbsp red wine vinegar
• 1 1/2 tsp worcestershire sauce
• 1 tsp fresh lemon juice
• 1 tsp mustard powder
• 1/2 cup EVOO
• 2 heads romaine lettuce, chopped
• 1/2 cup shredded parm

1. Preheat oven to 400F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
2. Make the croutons: combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet and bake until golden brown and crisp, 10 minutes. Let cool.
3. Meanwhile, make the dressing: bring a small saucepan of water to a boil. Gradually lower the egg into the water, the immediately remove pan and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in anchovy paste, the vinegar, worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the oil in a slow steady stream until emulsified; season with salt and pepper.
4. Add the lettuce, croutons and about 1/3 of the parm to the bowl the dressing and gently toss. Divide among plates and top with remaining parm.

anchovies, butter, garlic, baguette, parsley, kosher salt, egg, red wine vinegar, worcestershire sauce, lemon juice, mustard powder, evoo, parm

Taken from www.yummly.com/recipe/Classic-Caesar-Salad-983423 (may not work)