Classic Caesar Salad

Ingredients

• 2 fillet oil-packed anchovies canned (oil-packed)
• 1 teaspoon dijon mustard 
• 1 clove garlic 
• 3 inch bread crumbs italian cut into cubes
• 1 tablespoon juice of lemon fresh
• 6 tablespoons olive oil 
• 2.5 oz parmesan grated
• 1.5 tablespoons red wine vinegar 
• 15 oz the salad italian-style
• 4 servings salt and pepper 
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 400F. Line a large, shallow baking sheet with foil.
2. Add bread cubes to pan, drizzle with 2 Tbsp. olive oil, season with pepper and toss well.
3. Bake until lightly toasted, 8 to 10 minutes.
4. Let cool.
5. Mash garlic and anchovies in a large salad bowl with 2 forks to make a coarse paste; season with salt.
6. Whisk in vinegar, lemon juice, mustard and Worcestershire sauce; season with pepper.
7. Whisk in remaining 4 Tbsp. oil until well blended.
8. Add lettuce to salad bowl and toss well.
9. Sprinkle cheese and croutons on top and toss well again.
10. Serve in salad bowls or plates.