Classic Caesar Salad

This is the salad for my Saturday Steak Dinner. I adapted it only slightly from a recipe of the esteemed Deerpark Restaurant, which is located on the beautiful Biltmore Estate in Asheville, North Carolina. All the components of this salad can be prepared ahead of time.

Caesar Salad
4 -5 anchovy fillets
3 cloves garlic
1 Tbsp. freshly squeezed lemon juice
3 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1/2 tsp. sugar
1/2 tsp. Worchestershire sauce
Dash of hot sauce
3/4 cup olive oil
1 small baguette
2 Tbsp. olive oil
1 Tbsp. butter
2 cloves garlic, smashed
1 large head romaine lettuce
Freshly shaved Parmesan cheese
Freshly grated black pepper

Prepare the dressing by processing first 3 ingredients in an electric blender at low speed until smooth. Add next 7 ingredients and process until well blended. Cover and chill.

Trim romaine lettuce core and separate into leaves. Tear into pieces and plunge into a sinkful of cold water. Lift lettuce from the water and spin dry. Wrap in paper towels and place into a plastic bag. Refrigerate for 1 hour or more.

Make the croutons by cutting the baguette into bite sized pieces. Heat the 2 Tbsp. olive and 1 Tbsp. butter and add the garlic cloves. Cook for 3 or 4 minutes. Remove the garlic and add the cubed bread, stirring until it is all coated. Spread onto a sheet pan. Bake at 400 degrees for about 10 minutes, until toasty.

In a salad bowl, combine the lettuce with the croutons. Drizzle with desired amount of dressing, tossing gently. Top with shaved Parmesan cheese and freshly grated black pepper.