Caesar Salad

• 2 garlic cloves
• 1/8 teaspoon coarse salt
• 1/4 pound rustic bread (half a small loaf), crusts removed, cut into 1/4-inch cubes
• 1 anchovy fillet (optional)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips
• 1/2 ounce Parmesan cheese, shaved

1. Preheat the oven to 350F.
2. In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste.
3. Add the bread cubes, and toss to combine.
4. Spread the cubes in a single layer on a rimmed baking sheet.
5. Bake until crisp and golden brown, about 20 minutes, turning once.
6. Make the vinaigrette: In a small bowl, mince the remaining garlic clove with the anchovy, if using, to form a smooth paste.
7. Whisk in the lemon juice, Worcestershire sauce, mustard, and pepper.
8. Slowly whisk in the oil.
9. In a large serving bowl, toss the lettuce with the vinaigrette and reserved croutons.
10. Serve immediately, garnished with shaved Parmesan.
11. (Per serving)
12. Calories: 186
13. Fat: 10g
14. Cholesterol: 4mg
15. Carbohydrate: 19g
16. Sodium: 338mg
17. Protein: 7g
18. Fiber: 3g

garlic, coarse salt, bread, anchovy fillet, lemon juice, worcestershire sauce, dijon mustard, freshly ground pepper, extravirgin olive oil, outer, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/caesar-salad-392356 (may not work)