Caesar Salad

Caesar Salad - Serves 6

INGREDIENTS:

• 4 cloves garlic, peeled, divided
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• small amount of 1/2 & 1/2
• salt and pepper to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce, torn into bite-size pieces
• 4 Tbsp shredded (or better yet, shaved) Parmesan cheese from refrigerator section

DIRECTIONS:

1. Mince 2 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 2 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Remove oil from heat and cool.  Put bread cubes into gallon size zip lock bag alternatively with cooled oil - shake to coat.  Put in single layer on cookie sheet. Sprinkle with salt and pepper.  Bake at 350 for 15 minutes or until lightly browned and crispy - don’t overcook.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.