Ceasar Salad Dressing/Croutons/Salad

Submitted by: June Shockley
I got this recipe from Ree Drummond and it is perfect.

Ingredients for salad dressing:

• 4 whole anchovy fillets
• 2 tablespoons (and up to 3 tablespoons) Dijon mustard
• 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
• 1 teaspoon Worcestershire sauce
• 2 cloves fresh garlic, peeled
• 1/2 whole lemon, juiced
• 1/2 cup olive oil
• 1/4 cup freshly grated Parmesan
• 1 dash salt
• Freshly ground black pepper

Ingredients for croutons:

• 1/2 loaf crusty French bread
• 1/4 cup olive oil
• 2 cloves fresh garlic, peeled
• Salt

Ingredients for salad:

• Hearts of romaine lettuce
• Fresh Parmesan wedge

Directions for dressing:

• For the dressing: Place the anchovies into a blender or food processor. 
• Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. 
• Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. 
• Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.

Directions for croutons: 

• Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. 
• Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)

Directions for salad:

• Wash and dry the hearts of romaine lettuce. Leave them whole. 
• Using  a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. 
• Throw in a good handful of the Parmesan shavings. 
• Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.