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Caesar Salad and Parmesan Croutons

Yield Makes 4 to 6 servings


  • 3 cloves garlic, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 4 anchovy fillets (optional)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons fresh lemon juice
  • Romaine lettuce, washed and dried
  • Shaved Parmesan
  • 2 cups Parmesan Croutons
  • Dill-Seed Croutons
  • Pesto Croutons

How to Make It

  1. Puree the garlic, mustard, vinegar, Worcestershire sauce, and anchovies (if using) in a blender until smooth. With the blender running, add the oil in a steady stream. Season with the salt and pepper and thin to taste with the lemon juice. Drizzle over the romaine and add the croutons. Toss well and serve, garnished with the Parmesan.