Cathy Loup's Caesar Salad

Course : Salads
Serves: 1
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1 large head or romaine
2 fillets anchovy fillets
2 cloves garlic
1/4 teaspoon salt
1/4 cup olive oil
1/2 medium lemon -- juice of
1 teaspoon Dijon mustard
2 dashes Worcestershire
1/4 cup freshly grated Parmesan

Preparation / Directions:

garlic croutons (crisp bread cubes in a low oven; heat a little olive oil in a skillet, add a crushed garlic clove, sauté long enough to flavor the oil, then sauté bread cubes until brown) Mortar anchovies, garlic and salt into a paste. Whisk in other ingredients. Toss with the romaine, grind on fresh pepper, garnish with croutons and sprinkle with a little more grated Parmesan.

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