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Caesar Salad
© Fredrika Stjärne

Caesar Salad

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  1. 1 1/2 cups baguette cubes (1/2 inch)
  2. 2 teaspoons extra-virgin olive oil
  3. 1/3 cup mayonnaise
  4. 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing
  5. 1 tablespoon fresh lemon juice
  6. 1 tablespoon water
  7. 1/2 teaspoon Worcestershire sauce
  8. 1 oil-packed anchovy fillet, drained
  9. 1 small garlic clove
  10. Kosher salt and freshly ground pepper
  11. 3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces
  1. Preheat the oven to 350°. On a rimmed baking sheet, toss the baguette cubes with the olive oil until coated. Toast for about 8 minutes, until crisp. Let cool.
  2. In a mini food processor, combine the mayonnaise, grated cheese, lemon juice, water, Worcestershire sauce, anchovy and garlic and process until smooth. Season with salt and pepper.
  3. In a large bowl, toss the lettuce with the croutons, dressing and cheese shavings and serve.
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