Caesar Salad

Ingredients

• 1/2 French baguette, cut in half and thinly sliced (1/4" thick)
• 3 tbsp extra virgin olive oil (for croutons)
• 1 tsp minced garlic (for croutons)
• 2 tbsp grated Parmesan cheese (for croutons)
• 2 small garlic cloves, minced (for dressing)
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tsp fresh lemon juice
• 1 1/2 tsp red wine vinegar
• 1/3 cup extra virgin olive oil (for dressing)
• 1/2 tsp sea salt
• 1/8 tsp black pepper, plus more to serve
• 1 large romaine lettuce (or 2 small heads)
• 1/3 cup Parmesan cheese, shredded or shaved

Instructions

1. Preheat oven to 350°F. Cut the baguette in half lengthwise through the top, then slice diagonally into 1/4" thick pieces. Place the bread onto a baking sheet.
2. In a small bowl, combine 3 tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 tbsp grated Parmesan cheese.
3. Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350°F until light golden and crisp (10-12 minutes), or to desired crispness.
4. To make the dressing, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar in a small bowl.
5. Slowly drizzle in 1/3 cup extra virgin olive oil while whisking constantly.
6. Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
7. Rinse, dry, and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded Parmesan cheese and cooled croutons.
8. Drizzle with Caesar dressing and toss gently until lettuce is evenly coated.