 | | Directions | | For Caesar dressing, place egg yolks, mustard, garlic, anchovy and vinegar in a food processor and process until smooth. With the motor running, slowly add oil until dressing thickens. Season with salt and pepper. Cover and refrigerate until ready to serve. Preheat oven to 375 degrees F. Arrange bread on a large, flat baking tray. Spray with oil and season with salt and pepper. Toss bread pieces gently to coat, spraying with more oil if necessary. Bake for 8-10 minutes or until light golden. Set aside to cool completely. Tear lettuce leaves into small pieces and place in a large bowl. Add bacon and croutons. Pour dressing over salad just before serving. Season with salt and pepper. Toss gently to combine. Top with Parmesan. |
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Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 1 sourdough baguette, cut into cubes |
| - | | olive oil cooking spray |
| - | | 6 slices bacon, cooked and chopped |
| - | | 1 head Romaine lettuce (large head) |
| - | | 1 cup Parmesan cheese, shaved |
| - | | DRESSING: |
| - | | 2 egg yolks |
| - | | 2 tablespoons Dijon mustard |
| - | | 1 garlic clove, chopped (large) |
| - | | 4 anchovies, chopped |
| - | | 1 tablespoon red wine vinegar |
| - | | 3/4 cup olive oil |
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