Caesar Salad and Dressing

CAESAR SALAD DRESSING
1 clove garlic, smashed into a paste with a little olive oil and salt
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 Tablespoons water
1/2 cup Extra Virgin Olive Oil
1/4 cup freshly grated Parmesan cheese
black pepper

Combine garlic paste, anchovies, egg yolks, Dijon mustard, lemon juice, and water in the blender. Blend until smooth. With the blender running add olive oil until emulsified. Add Parmesan cheese and black pepper to taste. Refrigerate if you are not using right away. 

CAESAR SALAD CROUTONS
1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.

CAESAR SALAD
Romaine lettuce
Fresh grated Parmesan
Caesar dressing
Croutons
Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well

Supper Club: I would buy the Romaine from Costco and use at least 4 heads. This recipe uses raw eggs so to avoid making us all sick please wash your hands and the outside of the egg with antibacterial soap before cracking, then be sure to avoid the shell coming into contact with the inside of the egg.  Keep all salad ingredients separate and then combine at the host house just before serving.  Tip when making the croutons, stale bread works best for these so leave your baguette out all night and then make your croutons.