Caesar Salad with the Best Buttery Croutons

• 2 medium garlic cloves, minced
• 10 ml lemon juice
• 5 ml anchovy paste
• 5 ml Dijon mustard
• 5 ml Worcestershire sauce
• 3 ml kosher salt
• freshly ground black pepper
• 120 ml Parmesan, freshly grated
• 240 ml Mayonnaise
• 2 heads of lettuce, washed and chopped
• 3 slices French bread, cubed
• 43 g butter
• 1 garlic clove, pressed
• 30 ml Parmesan cheese, grated, plus more for garnish
• 1 ml garlic powder

Mga Tagubilin

1. Buttery Croutons

   1

   Preheat the oven to 350°F (175°C). Melt butter in a skillet over medium heat, add garlic and cook for 15–30 seconds. Add bread cubes and toss. Season with garlic powder and salt to taste. Move the bread cubes to a baking sheet and bake, stirring frequently and watching so they don't burn, for about 15 minutes until golden and crisp. Remove from the oven and toss with a tablespoon or two (15–30 ml) of Parmesan cheese.

2. Caesar Dressing

   2

   Whisk all of the dressing ingredients together. Ideally, do this a couple of hours or the day before serving so that the flavours can meld. However, the dressing may be used right away.

3. Assembly

   3

   Toss the lettuce with the dressing. It should be well coated but not swimming in the dressing—do not overdress. Add the croutons and shave some fresh Parmesan cheese on top. Serve.