Caesar Salad with Crisp Shredded Pork

• MAKE-AHEAD

Ingredients

1. 1/2 loaf Italian bread, crusts removed, bread cut into 1-inch cubes
2. 1/4 cup plus 1 tablespoon extra-virgin olive oil
3. 1 anchovy fillet, mashed
4. 1/2 teaspoon minced garlic
5. 1/4 teaspoon Worcestershire sauce
6. 1/4 teaspoon Dijon mustard
7. 1 teaspoon fresh lemon juice
8. 1 teaspoon red wine vinegar
9. Salt and freshly ground pepper
10. 1/2 pound roast pork, coarsely shredded, or two 6-ounce pieces of duck confit, meat removed from the bone and shredded
11. 1 large head of romaine lettuce, torn into bite-size pieces
12. 1/3 cup freshly grated Parmesan cheese

1. Preheat the oven to 350°. Toss the bread cubes with 1 tablespoon of the oil and spread on a baking sheet. Toast the croutons for about 10 minutes, or until golden and just crisp.
2. In a blender, combine the anchovy, garlic, Worcestershire sauce, mustard, lemon juice and vinegar and blend until smooth. With the machine on, add the remaining 1/4 cup of olive oil in a slow stream until the dressing is emulsified. Season with salt and pepper.
3. Heat a medium skillet. Add the pork and cook over high heat until beginning to crisp, about 3 minutes.
4. In a large bowl, toss the lettuce and croutons with the dressing. Add the Parmesan and toss again. Top with the pork and serve immediately.