Salads

• 1 large or 2 small heads of romaine lettuce

• Parmesan cheese, shredded or shaved

• Crisp croutons

• Caesar salad dressing

Croutons

• Cut baguette in half lengthwise and slice into 1/4″ thick pieces and place on baking sheet.

• Combine 3 Tbsp extra virgin olive oil with minced garlic. toss breads with garlic infused oil and 2 Tbsp parmesan.

• Spread Evenly and Bake to desired crispness.

Dressing

• Whisk together minced garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

• Whisking while adding oil emulsifies the dressing for a smooth and creamy (not oily) consistency.

• Season with 1/2 tsp salt and 1/8 tsp black pepper, or to taste.