Caesar Salad

Directions

1. 1
   In a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper.
2. 2
   Let sit for 10 minutes and remove garlic.
3. 3
   Cut enough bread into 1/2-inch cubes to make 4 cups.
4. 4
   In a bowl, toss bread cubes with the butter mixture.
5. 5
   Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden.
6. 6
   Remove from the oven and let cool on a paper towel lined tray.
7. 7
   Trim ends off romaine lettuce, keeping the leaves whole.
8. 8
   Wash and spin dry.
9. 9
   Rinse and pat dry anchovy filets.
10. 10
    In a bowl, mash anchovies to form a paste.
11. 11
    Mince 3 cloves of garlic with a pinch of salt.
12. 12
    Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg.
13. 13
    Drizzle in 1 cup olive oil.
14. 14
    In a large bowl, toss the romaine leaves with the dressing and Parmesan.
15. 15
    Transfer to a platter and top with the croutons.
16. 16
    *RAW EGG WARNING
17. 17
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
18. 18
    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.