Caesar Salad

From the kitchen of:

Ava Dankenbrink

Ingredients

1/2 cup olive oil

4 cloves garlic, minced

1 baguette, thinly sliced

¼ cup fresh lemon juice

4 ounces freshly grated parmesan cheese

1 teaspoon anchovy paste, or 1 to 2 anchovies, minced

2 large eggs

¼ teaspoon freshly ground black pepper

½ teaspoon kosher salt

4 to 6 small heads romaine lettuce

Directions

1. Combine olive oil and garlic in a large bowl, let sit for at least a hal f hour

2. While garlic is sitting, make croutons by broiling baguette slices un til the tops are lightly browned.

3. To create the dressing, add minced anchovies (or anchovy paste) and eggs to the oil-garlic mixture. Whisk until creamy, then add salt, pepper, and lemon juice. Whisk half of the parmesan cheese into the mixture as well.

4. Tear off chunks of romaine and add to dressing. Toss until coated, then add remaining parmesan cheese before tossing again.

5. Chop the toasted bread into croutons and add to the salad. Toss and serve immediately.