July 2003 "Getting Personal..." Creamy Caesar Salad w/ Croutons The secret to a good Caesar Salad is to have everything cold. Therefore, put your salad plates in the refrigerator until ready to use. Making fresh croutons and using Parmesan Regianno cheese is also important. Ingredients:     Fresh homemade croutons* recipes follows     1 head of Romaine Lettuce, washed and spun dry     1 small garlic clove or to taste     3 teaspoons anchovy paste or to taste     2 Tablespoons fresh squeezed lemon juice     2 Tablespoons mayonnaise     3-4 drops Worchestershire sauce     2 teaspoons Dijon mustard     1/2 cup fresh grated Parmesan Regianno cheese     1/3 cup mild olive oil In food processor add garlic clove, anchovy paste, lemon juice, mayonnaise, worchestershire sauce and mustard. Pulse a few times until smooth. With motor running, pour oil through feed tube. When well blended, pour into a small bowl, cover and chill until ready to use. Wash one head of romaine lettuce and spin dry. Wrap in clean towel and store in refrigerator until ready to use. Right before serving cut up romaine into even pieces. In a large bowl add cut up romaine, grated parmesan cheese and croutons and pour Caesar Dressing and mix well. Serve on cold salad plates. Note: Double recipe and use the next day for a chicken or shrimp Caesar Salad. Croutons:     1/2 loaf of French Bread cut into small cubes     1/4 stick of unsalted butter     1 garlic clove, minced. Preheat oven to 350 degrees. In a small skillet melt unsalted butter with chopped garlic. In a large mixing bowl add cubed French bread. Pour melted butter over bread cubes and mix well. Place bread cubes on a cookie sheet and bake for about 15 minutes or until crisp and light golden color. Cool before using. Note: Make extra and freeze.