Caesar Salad
 * Recipe courtesy Gourmet Magazine

Dressing: 
1/2 tablespoon Dijon mustard 
2 garlic cloves, peeled 
3 anchovies (optional)
1 tablespoon Worcestershire sauce 
1 teaspoon hot sauce 
3/4 teaspoons black pepper 
Salt 
1/4 cup fresh lemon juice 
1/4 cup freshly grated Parmesan
1/4 cup extra-virgin olive oil
 
Salad: 
8 cups loosely packed, torn, washed, and spun dry romaine lettuce 
1/2 cup Caesar salad dressing 
2 loaves your favorite bread cut into 1/2-inch cubes and baked at 
450 degrees F for 10 minutes


In a blender combine all ingredients except olive oil and blend 
until smooth. With the motor running, add oil slowly in a stream, 
creating an emulsion.
 
Place romaine lettuce in salad bowl. Pour dressing over and toss. 
Arrange on serving dish and top with croutons and Parmesan Cheese.