Romaine Heart Caesar Salad

Serves: 6

Ingredients

Dressing

4 anchovy filets, chopped and smashed to a paste

3 cloves garlic, minced

3/4 c mayonnaise

juice of 1 lemon

1 T worcestershire sauce

1/2 t salt

fresh ground pepper to taste

3/4 c finely grated parmesan

Croutons

1/2 crusty sourdough boule, cut into 1-inch cubes

1/4 c olive oil

Salad and Assembly

3 Garden Hearts, roughly chopped

fresh parmesan

fresh ground pepper

Preparation:

Make croutons. Preheat oven to 425. Toss bread cubes together with olive oil and spread evenly on the sheet pan. Bake in the oven for 15-20 minutes until they begin to caramelize and brown. Croutons will be crunchy with a little chew left in the middle. Let cool completely.

Make dressing. In a medium bowl, combine all ingredients except parmesan. Whisk together until smooth, then stir in parmesan to finish.

To build a salad, use your hands to toss lettuce and croutons with about 1/2 c dressing, mixing thoroughly. Top with additional parmesan and fresh pepper, if desired.