Caesar Salad

TOTAL TIME: 20 MIN

• SERVINGS: 4

• BASIC-EASY
• FAST
• MAKE-AHEAD

1. 1 1/2 cups baguette cubes (1/2 inch)
2. 2 teaspoons extra-virgin olive oil
3. 1/3 cup mayonnaise
4. 
   
5. 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing
6. 1 tablespoon fresh lemon juice
7. 1 tablespoon water
8. 1/2 teaspoon Worcestershire sauce
9. 1 oil-packed anchovy fillet, drained
10. 1 small garlic clove
11. Kosher salt and freshly ground pepper
12. 3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces

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

sourse:

http://www.foodandwine.com

CONTRIBUTED BY MELISSA RUBEL JACOBSON