Caesar Salad

• 3 slices bread
• 7 Tbsp. olive oil
• 1 small clove garlic, cut in half
• 1 head romaine lettuce, torn into bite size pieces
• 1/2 lb. cooked ham, cut into thin strips
• 4 hard-cooked eggs, cut into wedges
• 1 c. cherry tomatoes, cut in half
• 2 Tbsp. fresh lemon juice
• 1 tsp. anchovy paste
• 1/4 tsp. salt
• dash of black pepper
• 2 Tbsp. grated Parmesan cheese

1. Heat the oven to 350u0b0.
2. Brush bread on both sides with 1 tablespoon of the oil.
3. Place on a baking sheet; bake until toasted, about 5 minutes per side.
4. Rub cut sides of garlic over both sides of bread.
5. Cut toasted bread into 1/2-inch croutons. Place lettuce in a large salad bowl.
6. Top with croutons, ham, eggs and tomatoes.
7. In a jar with a tight fitting lid, combine lemon juice, anchovy paste, salt and pepper.
8. Shake to blend.
9. Add the remaining oil; shake again until well mixed.
10. Pour dressing over salad; toss gently.
11. Sprinkle with Parmesan and serve.

bread, olive oil, clove garlic, romaine lettuce, ham, eggs, cherry tomatoes, lemon juice, anchovy paste, salt, black pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937956 (may not work)