There is something so special about real Caesar dressing, and it just cannot be purchased. My recipe is adapted from one at ItalianFoodForever.com.
For the croutons:
- 2 large garlic cloves, minced
- pinch of kosher salt
- 1/4 c extra virgin olive oil
- 2 cups country bread slices cut into 1 1/2 inch pieces
For the salad:
- 2 large egg yolks
- 1 t Worcestershire sauce
- juice of half a lemon
- 1 medium garlic clove, crushed
- 1 pinch kosher salt
- 1/2 t fresh cracked pepper
- 1 t anchovy paste or 3 anchovies
- 1 t Grey Poupon Country Dijon mustard
- 1/3 c extra virgin olive oil
- 2 medium heads of romaine lettuce
- 1/3 c freshly shredded Parmigiano-Reggiano cheese
- 3 slices bacon, cooked and crumbled
Preheat oven to 350F.
Toss together the garlic, oil, salt, and bread. Bake on a ribbed baking sheet until golden (~10min).
Combine the yolks, Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovy paste, and mustard in a food processor or in a bowl with a whisk. Add the oil in a steady stream while processing or whisking until smooth. Serve the dressing over torn romaine leaves, croutons, and grated cheese. Top with bacon crumbles. Serves 4-6.