|Caesar salad recipe|
In order to prepare the dressing, put the anchovies in the food processor, add garlic, Dijon mustard, the Worcestershire sauce, the lemon juice and mix them over a low speed. Then put olive oil, Parmesan, salt and a sprinkle of black pepper to the blend; combine the whole mixture with the blender on, until a condensed sauce is obtained; remove it finally and place it in the refrigerator for few hours before using it.
As for the croutons, cut them into small slices (around 1-inch cubes) and place them onto a baking sheet. Heat aside, olive oil in a skillet and add smashed garlic to the oil. After 3 minutes, turn off the heat, and spread the garlic sauce over the bread and put them in the oven over medium-low heat until the bread become golden brown. It’s likely to add over the croutons 1 tablespoon of melted butter to enhance the bread flavor.
For the salad, wash the romaine lettuce hearts and drain them; the hearts of
the lettuce could be left whole or cut into slices; cut the Parmesan cheese
into slices with a vegetable peeler.