Caesar Salad

• 1 1/2 cups baguette cubes (1/2 inch)
• 2 teaspoons extra-virgin olive oil
• 1/3 cup mayonnaise
• 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon Worcestershire sauce
• 1 oil-packed anchovy fillet, drained
• 1 small garlic clove
• Kosher salt and freshly ground pepper
• 3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces

1. Preheat the oven to 350.
2. On a rimmed baking sheet, toss the baguette cubes with the olive oil until coated.
3. Toast for about 8 minutes, until crisp.
4. Let cool.
5. In a mini food processor, combine the mayonnaise, grated cheese, lemon juice, water, Worcestershire sauce, anchovy and garlic and process until smooth.
6. Season with salt and pepper.
7. In a large bowl, toss the lettuce with the croutons, dressing and cheese shavings and serve.

baguette cubes, extravirgin olive oil, mayonnaise, cheese, lemon juice, water, worcestershire sauce, oil, garlic, kosher salt, hearts of romaine

Taken from www.foodandwine.com/recipes/caesar-salad-melissa-rubel-jacobson (may not work)