Caesar Salad
  • 2cloves garliccrushed
  • 2teaspoons anchovy paste
  • 1tablespoon salt
  • 1teaspoon freshly ground pepper
  • 6 tablespoons extra-virgin olive oil
  • 1/2 cup Parmesan cheesegrated
  • Juice of 2 lemons
  • 1/2loaf French bread
  • 1tablespoon olive oil
  • 1 tablespoon kosher salt
  • 210-ounce heads romaine lettuceouter leaves removed
  • 2tablespoons Parmesan cheesefor topping
  1. Mash garlic, anchovy paste, salt and pepper together to make paste. Slowly drizzle in olive oil, and add cheese and lemon juice. Mix well and set aside.
  2. Cut French bread into 1/2-inch cubes and arrange in single layer on baking sheet. Brush tops of bread with 1 tablespoon olive oil and sprinkle with kosher salt. Bake at 350° until crisp, about 10 minutes.
  3. Tear romaine lettuce and place in large bowl. Add bread cubes, and toss with dressing. Sprinkle with Parmesan cheese.
Recipe Notes

PER SERVING: Calories 234, Fat 19, Per fat 72, Cholesterol 7, Carbs 10, Protein 7, Fiber N/A, Sodium N/A