Caesar Salad

• 2 cups 1/2-inch cubes of country bread
• 1/2 cup red-wine vinegar
• Yolks from 2 large hard-boiled eggs
• 3 garlic cloves
• 4 anchovy fillets
• 1 tablespoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 3 heads (1 package) romaine hearts, cut into 1-inch pieces crosswise
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano

1. Preheat oven to 350 degrees F. Scatter the bread cubes on a baking sheet, and toast until crisp throughout, about 8 to 10 minutes.
2. Set aside to cool.
3. Blend the vinegar, egg yolks, garlic, anchovies, and mustard in a minifood processor.
4. Process until the dressing is smooth, scraping down the sides of the bowl as needed.
5. With the processor running, slowly pour in the oil to make a smooth dressing.
6. Season with the salt and pepper.
7. Put the romaine and croutons in a large serving bowl.
8. Drizzle with the dressing, toss well, sprinkle with the grated cheese, and toss again.
9. Serve immediately.

country bread, redwine vinegar, yolks from, garlic, anchovy, mustard, extravirgin olive oil, kosher salt, freshly ground black pepper, hearts

Taken from www.epicurious.com/recipes/food/views/caesar-salad-385245 (may not work)