Caesar Salad

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 garlic cloves, halved
• 3 cups 3/4-inch cubes of Italian or French bread
• 2 flat anchovy fillets, or to taste, rinsed and drained
• 4 garlic cloves
• 2 teaspoons Sherry vinegar
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 cup olive oil
• 4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use
• Parmesan curls formed with a vegetable peeler

1. Preheat the oven to 350F.
2. In a small saucepan melt the butter with the oil, the garlic, and salt and pepper to taste over moderately low heat.
3. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic.
4. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden.
5. The croutons may be made 1 day in advance and kept in an airtight container.
6. Mince and mash the anchovies with the garlic to form a paste and in a bowl whisk together the paste, the vinegar, the lemon juice, the Worcestershire sauce, and the mustard.
7. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
8. In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with the Parmesan curls.

unsalted butter, olive oil, garlic, italian, anchovy, garlic, sherry vinegar, lemon juice, worcestershire sauce, dry mustard, olive oil, romaine, parmesan curls

Taken from www.epicurious.com/recipes/food/views/caesar-salad-12730 (may not work)