Dressing Ingredients:
3 large cloves peeled garlic (approximately ½ ounce)
2 ounces drained capers, scant ½ cup
4 medium anchovies (approximately ½ an ounce)
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly ground black peppercorns
¼ teaspoon salt

Yields approximately 1½ cups

Croutons Ingredients:
¼ cup extra virgin olive oil
4 medium cloves garlic, peeled and cut in half
3 cups of ¾” cubes french or Italian bread
1 teaspoon Morton & Bassett brand Granulated Garlic
1 tablespoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon Morton & Bassett brand freshly ground black pepper

Yields 3 cups croutons

Salad Ingredients:
2 medium heads Romaine lettuce
¼ cup Caesar dressing
1 cup croutons (see recipe below)
¼ cup freshly grated parmesan cheese
Salt & pepper to taste

Serves 6-8

For the dressing:

1. Using a paring knife, cut off the tough ends of peeled garlic. Don’t use any bruised or yellowed garlic.
2. Place garlic, capers and anchovies in a food processor and process until finely chopped. Scrape the sides of the bowl and add mayonnaise, Worcestershire sauce, lemon juice, salt and pepper. Continue processing until thoroughly blended. Taste dressing and adjust salt, pepper and lemon juice as needed. Refrigerate until needed. Dressing can be made a day in advance.

For the croutons:

1. Preheat oven to 400°F or 375°F convection.
2. In a large bowl, toss the bread cubes with the olive oil and season with salt, pepper, granulated garlic and Italian seasoning. On a large, parchment-lined sheet pan, bake croutons for 12-15 minutes or until golden brown. Cool thoroughly before use. Store in an airtight container for up to 2 days.

For the salad:

1. Trim off the tops of the romaine lettuce and remove any loose outside leaves, using only the crisp ones for the salad. Rinse and spin dry the lettuce and then tear into bite-size pieces.
2. Place 3 tablespoons dressing into a large salad bowl. Add lettuce and gently toss salad. Add one cup of croutons and half of the grated parmesan cheese and toss thoroughly, adding more dressing as needed. Top with remaining parmesan cheese and add freshly grated black pepper and salt to taste.