Caesar Salad
10 appetizer servings
1 lb 4 oz	Romaine lettuce
1 Tbsp	Minced garlic
5 each	Anchovy filets
To taste	Salt
To taste	Black pepper
2 oz	Egg yolk
2 oz	Lemon juice
10 oz	Extra virgin olive oil
6 oz	Finely grated Parmesan cheese
12 oz.	Garlic Flavored Croutons (recipe to follow)
Procedure
1. Separate, rinse thoroughly, and dry romaine. Tear or cut into bite size pieces. Refrigerate until ready to serve.
2. To prepare dressing, mash together the anchovies, garlic, salt, and pepper in a bowl to form a relatively smooth paste. Add the egg and the lemon juice and mix well. Gradually add the olive oil, whisking as it is added to form a thick emulsion. Stir in the parmesan. Adjust seasoning with salt & pepper, if necessary
3. For each serving, combine 2 oz. greens with 1 oz. dressing, tossing gentle until evenly coated. Garnish with a few croutons.
Croutons
1 lb	white bread
4 oz.	butter, melted or olive oil
2 tsp	garlic, minced
to taste	salt
to taste	black pepper
Procedure
1. Slice and cube bread to the desired size. If bread is fresh, let the cubes dry in the oven for 5 minutes before proceeding.
2. Toss bread in the garlic and butter, or olive oil, and seasonings. Spread evenly on a baking sheet.
3. Bake for 8-10 minutes, or until lighly golden brown.

Click here to download the recipe