Caesar Salad with Homemade Croutons

Makes 6 servings

1 large or 2 small heads romaine lettuce

1/4 Cup grated Parmesan Cheese

4 cups day-old bread, roughly cubed (use an artisan type bread)

1/4 cup olive oil

1/2 teaspoon course ground pepper

2 cloves of garlic

1/2 recipe Caesar Salad Dressing (see Salad Dressings in blog)

1 recipe of Parmesan Cheese Crisps (see Appetizer and Snacks in blog)

Heat oil in a large skillet over medium heat. Cut cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Let cool.

Place lettuce in a large bowl. Toss with dressing, Parmesan cheese, and seasoned bread cubes add 1 or 2 Parmesan Cheese Crisps for garnish 

Tips: can add grilled chicken, salmon or steak for a main course.

Caesar Salad Dressing

Makes 2 Cups

1 Cup Mayonnaise (not salad dressing)
1 large egg
1/4 cup parmesan cheese, grated
1 tablespoon water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1  tablespoons anchovy paste*
1  minced anchovy* 
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
3 cloves garlic, finely minced
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon parsley, freeze-dried or crushed

Combine all ingredients in a blender, cover and refrigerate for a minimum of 2 hours (over night is best).  

If making individual salads use 2 - 3 tablespoons dressing, if making salad for 6 use 3/4 to 1 cup of dressing

*can use 1 1/2 tablespoons of anchovy paste or 2 oz anchovy minced or any combination of the two -- the anchovies give the tang to Caesar Dressing

Parmesan Cheese Crisps

8 oz Parmesan Cheese (preferably Parmigiano-Reggiano)

1/4 coarse grind Black Pepper (optional)

1 1/2 teaspoon all-purpose flour

Combined in a medium sized bowl, grated Parmesan cheese and a little black pepper or other spice that you like. On a sheet pan lined with parchment paper and sprayed with non-stick spray, place a heaping tablespoon in of shredded Parmesan cheese and flatten to about a 3 inch circle, leaving space for the cheese to melt and bake in the oven on 350 F, middle rack, for 5 to 6 minutes, or until golden brown. Once cooled, remove from the sheet pan with a spatula and set aside.  Makes 20 crisps.

Tips: 1. If you make them too thick they will be chewy rather than crispy, and if browned too much they will taste bitter.

          2.  Add other spices (sparingly) for color rosemary, thyme, paprika, parsley, garlic powder, chopped nuts, etc.

          3.  Crisps may be made 2 days in advance,kept between layers of wax paper in an airtight container at room temp.

          4. Moldable when still warm, drape them over an upturned glass, they will form a cup that can filled for appetizers.