Caesar Salad with Baby Romaine

By rickfanciullo

Chill olive oil so it emulsifies nicely with other ingredients.

Ingredients

• 3 garlic cloves (1 coarsely chopped)
• 12 slices baguette (1/4 inch thick) - can purchase the already toasted and seasoned baguettes
• 1/4 cup olive oil, chilled , pus 1 T Coarse salt and freshly ground black pepper.
• 1/4 cup finely grated Parmigiano-Reggiano Cheese; also do cheese shavings for serving.
• 1 oil packed anchovy fillet, chopped
• 1 large egg yolk
• 1 T lemon juice
• 1 t Dijon mustard
• 1 dash Worcestershire sauce
• 6 heads baby romaine lettuce, halved (leave core intact) or 6 cups of chopped romaine lettuce

Details

Servings 4

Preparation

Step 1

1. If making the baguette slices.
a. preheat oven to 350. Using 2 whole garlic cloves, rub both sides of the sliced bread. Brush with 1 T oil and season with salt and pepper. Bake until golden brown - 12 minutes. Let cool and then break in half.

2. Puree chopped garlic, anchovy, yolk (raw), grated cheese, juice, mustard, Worcestershire sauce and 1/4 t salt in a food processor. Pulse in 1/4 cup oil

3. Toss lettuce and baguette pieces with 1/4 cup dressing. Season with pepper and top with cheese shavings.