Caesar Salad

• 4 tablespoons butter
• 4 tablespoons olive oil
• 6 cloves garlic
• Salt and pepper
• 1 loaf day old Italian bread
• 4 hearts of Romaine lettuce
• 4 anchovy filets
• 2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 2 pasteurized eggs*
• 1 cup olive oil
• 2/3 cup Parmesan cheese

1. In a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper.
2. Let sit for 10 minutes and remove garlic.
3. Cut enough bread into 1/2-inch cubes to make 4 cups.
4. In a bowl, toss bread cubes with the butter mixture.
5. Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden.
6. Remove from the oven and let cool on a paper towel lined tray.
7. Trim ends off romaine lettuce, keeping the leaves whole.
8. Wash and spin dry.
9. Rinse and pat dry anchovy filets.
10. In a bowl, mash anchovies to form a paste.
11. Mince 3 cloves of garlic with a pinch of salt.
12. Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg.
13. Drizzle in 1 cup olive oil.
14. In a large bowl, toss the romaine leaves with the dressing and Parmesan.
15. Transfer to a platter and top with the croutons.
16. *RAW EGG WARNING
17. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
18. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

butter, olive oil, garlic, salt, italian bread, hearts of romaine lettuce, anchovy filets, lemon juice, worcestershire sauce, eggs, olive oil, parmesan cheese

Taken from www.foodnetwork.com/recipes/caesar-salad-recipe.html (may not work)