Caesar Salad Recipe

• ¾ cup of mayonnaise
• 2-3 cloves of garlic
• 2 tablespoons of lemon juice or to taste
• Pinch of salt
• 4-5 anchovy fillets
• 2 tablespoons of freshly grated Parmesan cheese

• ¼ cup of olive oil
• 2 teaspoons of butter
• 4 cups of 1 centimetre (½ inch) bread cubes, preferably a day old
• 4 cloves of garlic

• 1 head romaine lettuce, leaves separated, washed, dried, and any but the freshest, unblemished leaves discarded
• 1/3 cup of Parmesan cheese, freshly grated or shredded into paper thin strips

Dressing
Combine the mayonnaise and garlic in a blender or food processor and blend until smooth and creamy. Add the lemon juice, salt, anchovies and Parmesan cheese and process to blend.

Croutons
Heat the oil and butter in a large frying pan or skillet and fry the garlic until light brown but not burnt, stirring frequently. Discard the garlic and then shallow fry the bread cubes stirring constantly until golden. Remove from the heat, season with salt and pepper and cool to room temperature.

Assemble
Pour the dressing into the bottom of a large salad bowl. Add the romaine, and toss together until the leaves are all coated and shiny. Add the croutons and toss lightly to mix. Sprinkle the cheese over and serve immediately.

(Serves 4)