Homemade caesar salad

Caesar salad dressing 

• 6 cloves garlic, mashed and minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Vinegar
• 2 tablespoons mayonnaise
• 1/2 cup olive oil
• Salt
• Pepper
• Lemon juice
• Minced anchovy fillets (optional

Directions

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier taste.

Garlic Croutons Recipe

• • 1/2 loaf day-old bread
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1/4 teaspoon coarse salt

Directions

1. To make the croutons, cut the bread into 3/4-inch cubes. Heat a large skillet over high heat and add the olive oil, swirling to coat the bottom of the pan. Add the garlic and cook until it sizzles, about 50 seconds. Add the bread and cook, stirring, until golden brown, about 2 minutes. Discard the garlic. Sprinkle the croutons with the salt and serve over the lentil vegetable soup.

Use whole romaine hearts, don't tear apart. Chop off end and lay in large bowl. Dress with dressing rubbing it on all leaves. Top with god Parmesan cheese and garlic croutons. Serve