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Rebecca's Caesar Salad

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makes 2-4 servings

Croutons:
Half a loaf of day old olive bread cut into ½ inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon sea salt (you want something with a large crystal)
pinch of pepper
1 teaspoon herbs de provance

pre-heat oven to 375° F, mix all ingredients in bowl, add bread and toss. Spread on baking sheet and toast in oven until brown about 10 minutes.

Dressing:
3 garlic gloves
½ teaspoon salt
2 teaspoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon balsamic vinegar
½ teaspoon sugar
1 tablespoon anchovy paste or 3 anchovy filets(optional)
½ cup olive oil
1 egg coddled (boil for two minutes)

On cutting board mash garlic and salt with side of knife until a paste is formed. Whisk in lemon juice, mustard, balsamic vinegar, sugar and anchovies. Add olive oil slowly while whisking. Then, add entire egg. This can all also be done in the blender for a thicker dressing.


Greens:
One large head of romaine lettuce, chopped.

Toss everything together and serve. You can add some parmesan shavings for taste. 

 

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