Caesar Salad

• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1 cup bread, cut in 1/2-inch cubes
• 3 hearts romaine lettuce
• 1/2 cup Caesar Dressing, recipe follows
• 1/2 cup shaved Parmesan

1. In a large skillet heat the olive oil over medium heat.
2. Add the garlic and bread cubes, tossing well to coat with oil.
3. Toast in the skillet for 7 minutes until golden.
4. Tear the romaine hearts into bite size pieces.
5. Toss with the Caesar Dressing making sure to coat all the leaves generously.
6. Garnish with shaved Parmesan and the garlic croutons.
7. 3 anchovy fillets, finely chopped
8. 1 tablespoon finely chopped capers
9. 1 tablespoon Dijon mustard
10. 1 egg yolk*
11. 1 teaspoon minced garlic
12. 3/4 cup vegetable oil
13. 1 tablespoon red wine vinegar
14. 1 tablespoon lemon juice
15. 1/4 cup heavy cream
16. Kosher salt
17. In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic.
18. While whisking vigorously add the vegetable oil in a slow, steady stream.
19. Whisk in the red wine vinegar and lemon juice.
20. Stir in the heavy cream and season, to taste, with the salt.
21. Will keep for several days stored in the refrigerator in an airtight container.
22. Yield: 1 cup
23. Preparation Time: 10 minutes

olive oil, garlic, bread, hearts romaine lettuce, caesar dressing, parmesan

Taken from www.foodnetwork.com/recipes/caesar-salad-recipe5.html (may not work)