Our favorite Caesar Salad...

Serves 4 to 6
Bread for Croutons
day old crusty french or sourdough
some olive oil - salt



2 large heads of romaine lettuce (1 to 1.5 pounds leaves) 

1 tablespoon red wine vinegar
2/3 cup extra virgin olive oil (the best you can afford) 
2 teaspoons chopped garlic 
option - 1 tablespoon salt packed anchovy fillets 

Sea Salt 
3 ounces of grated Parmigiano-Reggiano 
1 & 1/2 lemons (aprox 3 tablespoons) 
fresh cracked black pepper

STEP ONE: cut the bread into 1/2 inch cubes - toss with olive oil in a bowl and sprinkle with a bit of salt
spread out on a cookie sheet - bake at 350 degrees until golden - set aside 

STEP 2: wash and clean the romaine - discard outer leaves - keep the leaves whole at this point and dry them thoroughly (very important)

STEP 3: in a mixing bowl whisk the oil, salt, garlic, anchovies... add the eggs and a bit of the cheese... use a generous amount of pepper... keep whisking... add the lemon juice (no seeds) whisk again... taste and adjust as needed - may need a bit more lemon juice, or a bit more garlic or pepper.

STEP 4:  just before serving... cut the chilled romaine leaves into 1/2 to 3/4 inch pieces... add most of the dressing and the croutons toss well... add a bit more of the dressing to ensure the leaves a re well coated (not soaked). serve on chilled plates with a little extra cheese and pepper on top.