Caesar Salad Recipe

Directions

1. 1
   Place romaine in a large salad bowl.
2. 2
   Cover and chill till serving.
3. 3
   Preheat oven to 375 degrees.
4. 4
   Cut sliced bread into cubes; you will have 3 to 4 c..
5. 5
   Place on an ungreased baking sheet.
6. 6
   Drizzle bread cubes with melted butter or possibly extra virgin olive oil and bake, stirring often, about every 5 min, to keep from burning.
7. 7
   Remove from the oven when just golden brown and drizzle with more melted butter or possibly oil.
8. 8
   Toss with the pressed fresh garlic while they are warm, then set aside to cold to room temperature.
9. 9
   In work bowl of a food processor, drop garlic through feed tube with the motor running to chop.
10. 10
    Stop machine and add in anchovies.
11. 11
    Process till smooth.
12. 12
    Add in lemon juice and Dijon.
13. 13
    Add in extra virgin olive oil through the feed tube, drizzling in and processing just till thick.
14. 14
    Add in grated Parmesan cheese, and process just till combined.
15. 15
    Transfer to a covered container and chill till serving.
16. 16
    Bring to the table the bowl of greens, dressing, croutons, a pepper mill, Parmesan and a cheese slicer.
17. 17
    Grind pepper over greens, then toss with dressing, coating all the leaves.
18. 18
    Add in croutons and toss to distribute.
19. 19
    Serve at once, covering the top of each salad with some shaved Parmesan