My all time favorite salad - I could eat this every day and never grow tired of it.  I know it’s not the classic prep method, but Rod and I have tried a LOT of Caesar recipes and this is perfection to us.

2 large heads of romaine lettuce, cleaned & spun dry
2 can anchovies in oil, drained
1/2 C EVOO
juice of 2 lemons
2 cloves minced garlic
2 eggs
1 C freshly grated Parmesan cheese (Boars Head is very good)
freshly ground pepper

1/2 loaf Baguette or French bread
1/4 C EVOO
1 to 2 cloves garlic, slivered fine
sea salt

• Roughly tear the romaine into bite-size pieces in large salad bowl.  Set aside.
• In a blender, add anchovies, EVOO, lemon juice, garlic, pepper and eggs.  Blend til smooth.  Pour into a serving cruet.
• To make the croutons: With a serrated knife, but the bread slices into cubes or other shapes, as desired.  Heat large heavy bottomed skillet with olive oil, saute garlic slivers 1 to 2 minutes.  Remove garlic slivers and reserve.
• Add bread cubes to hot EVOO, reduce heat and cookd for several minutes, stirring and tossing.  When browned nicely, toss back in the garlic, sprinkle with salt.
• When ready to serve, drizzle dressing over lettuce leaves an dtoss to cover evenly.  Add dressing until your have the amount you prefer.
• Sprinkle the Parmesan over the top and toss lightly.
• Spread croutons over the top and serve.

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