Jack's Caesar Salad
|Dry mustard||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), put through a garlic press|
|Extra virgin olive oil||1 Tablespoon|
|Herb and garlic dressing||1⁄3 Cup (5.33 tbs) (Freshly Made)|
|Whole wheat bread slice||1|
|Romaine lettuce head||1 Small|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
TO PREPARE THE DRESSING: Mash the anchovy fillet in a small bowl with a fork or the back of a spoon.
Add the egg and beat well with a whisk.
Add the mustard, lemon juice, garlic, and olive oil and whisk for 1 minute.
Add the dressing and beat until smooth.
Pour into a jar, cover, and refrigerate until serving time.
TO PREPARE THE CROUTONS: Preheat the oven to 200° F.
Trim the crusts from the bread, cut into 1/2-inch cubes, place on a baking tray, and dry out for 3 to 5 minutes.