Caesars dressing
1 clove garlic, smashed
4 anchovy fillet from a tin
2 egg yolks
1 tbs Dijon mustard
1 lemon, juiced
2 tbs water
1/2 c extra virgin olive oil
1/ 4 c grated Parmesan cheese
freshly ground black pepper
2 heads of Roman lettuce hearts
Garlic toast
1 french baguette, sliced
1 tbs olive oil
2 cloves garlic, sliced into two halves
Make the dressing: put the garlic, anchovies, egg yolks, mustard, lemon juice and water into a blender and process for 30 seconds until the mixture is smooth. While blender is running, pour the olive oil in verry slowly for the dressing to emulsify. Stir in the Parmesan cheese and a
few grinds of black pepper.
Heat the oven to 400° F. Brush the baguette slices with olive oil. Place them on parchment paper directly on the upper rack. Bake until the edges are browned. Remove them from the oven and immediately rub with the garlic. Cut or tear the salad into a large bowl.
Add enough dressing and toss to coat the salad to.
Sprinkle with some Parmesan and top with garlic bread. You can make it a meal if you add grilled chicken or salmon. An interesting variation is to cut the salad head into two on the long side, brush it with olive oil and lightly char on the grill.