June 2007: Caesar Salad with Parmesan Croutons

For Dressing:

¾ cup Parmigiano-Reggiano cheese, grated

1-(2-ounce) package anchovies, drained

3 medium garlic cloves, minced

½ teaspoon fresh ground pepper

¼ teaspoon salt

¼ cup fresh squeezed lemon juice

1 cup extra virgin olive oil

Combine first 6 ingredients in bowl of food processor. Blend until smooth. With processor running, slowly add olive oil. Mix until just blended. Refrigerate until ready to use. (May be made 4 days in advance).

For Croutons:

1. baguette, sliced into ½ inch pieces

   1 ½ cups salted butter

   1 clove garlic, minced

   1 ¼ teaspoons garlic powder

   1 ¼ teaspoons dried sage leaves

   ½ teaspoon sea salt

   ¼ teaspoon fresh ground pepper

   1/3 cup Parmigiano-Reggiano, finely grated

    

Preheat oven to 450 degrees. Place butter in a large microwave safe bowl and microwave about 1 minute or until melted. Add garlic, dry seasonings and cheese to bowl and mix well. Add baguette pieces to bowl with melted butter mixture all at once and toss well. Spread croutons onto a large baking sheet and bake 15 minutes, or until well browned. Allow croutons to cool. (May be made one day ahead and stored in an air tight container.)

For salad: 8 cups thinly sliced hearts of romaine lettuce ¾ cup Parmigiano-Reggiano cheese, finely shredded

Place romaine and croutons in a large bowl. Add dressing a little at a time and toss well to combine until salad is well coated. (You will use about half of the dressing and croutons in one recipe). Arrange salad on plates and garnish with a sprinkling of cheese and fresh ground pepper.

Makes 6-8 servings