Finger Caesar Salads

Directions

1. 1
   Using back of spoon, mash anchovy to puree in small bowl.
2. 2
   Whisk in grated Parmesan cheese, mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce.
3. 3
   Gradually whisk in 1/4 cup olive oil.
4. 4
   (Dressing can be made 1 day ahead.
5. 5
   Cover and refrigerate.
6. 6
   Bring to room temperature and rewhisk before using.)
7. 7
   Heat 3 tablespoons oil in medium nonstick skillet over medium-low heat.
8. 8
   Add flattened garlic and saute until golden, about 4 minutes; discard garlic.
9. 9
   Add sourdough bread cubes and saute until golden brown and crisp, about 9 minutes.
10. 10
    Transfer bread cubes to paper towels and drain.
11. 11
    (Can be made 1 day ahead.
12. 12
    Cool completely, then store airtight at room temperature.)
13. 13
    Arrange 4 large romaine lettuce leaves on each of 2 plates.
14. 14
    Top each with 4 smaller leaves.
15. 15
    Top lettuce with tomatoes.
16. 16
    (Can be made 3 hours ahead.
17. 17
    Cover with plastic wrap and refrigerate.)
18. 18
    Drizzle salads with dressing.
19. 19
    Top with croutons and Parmesan shavings.
20. 20
    Season generously with pepper and serve.