Shortcut Caesar Salad

• 16 slice baguette
• 1 tbsp olive oil, extra virgin
• 1/2 tsp Garlic salt
• 1 pinch red chili flakes
• 1/4 cup mayonnaise
• 2 tbsp olive oil, extra virgin
• 1 tbsp fresh lemon juice
• 1 1/2 tsp fish sauce
• 1 clove garlic
• 1 ground black pepper
• 1 lb romaine lettuce
• 3 tbsp fresh grated parmesan cheese

1. Preheat oven to 400F
2. Baguette slices should be about 1/3" thick.
3. Brush baguette slices with olive oil and lightly sprinkle garlic salt, chili flakes and oregano on both sides.
4. Cut slices in half to make half rounds.
5. Place on baking dish and bake until golden brown.
6. Watch carefully or they'll burn!
7. Set aside to cool.
8. Put mayo in bowl and whisk in olive oil, lemon juice, fish sauce and garlic.
9. Add several grinds of pepper.
10. Taste and adjust to your liking.
11. Toss lettuce with enough dressing to coat leaves nicely.
12. Add croutons and toss again
13. Either add parmesan in step 9 or grate on top depending on how you will serve (buffet style toss together, individual servings grate on top).
14. Serve immediately so croutons don't get soggy.

baguette, olive oil, garlic, red chili flakes, mayonnaise, olive oil, lemon juice, fish sauce, clove garlic, ground black pepper, romaine lettuce, parmesan cheese

Taken from cookpad.com/us/recipes/342401-shortcut-caesar-salad (may not work)