4 cloves garlic
A generous 1/4 cup pure olive oil
2 packed cups 3/4″ bread cubes, cut from a good-quality baguette or Italian loaf
Large pinch of salt
3 romaine hearts, separated into whole leaves
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1/4 teaspoon Worcestershire
5 tablespoon pure olive oil
1/4 teaspoon salt
Ground black pepper to taste
1/4 cup grated Parmesan cheese (preferably Parmigiano Reggiano), plus extra for sprinkling.
1. Heat a 10-inch skillet over low heat. With motor running, drop garlic cloves through feeder tube of a food processor
fitted with the steel blade to mince. (A blender works as well.) Scrape down sides of bowl
and add olive oil through feeder tube as well.
Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer;
reserve half of the garlic for dressing.
2. Increase skillet heat to medium. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread,
along with big pinch of salt; toss to coat.
3. Add bread cubes to hot skillet and toast,
turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.
4. Place lettuce leaves in a large bowl. (I chopped mine)
5. Whisk lemon juice, mayonnaise, half the reserved garlic, and Worcestershire in a small bowl.
6. Drizzle lettuce with olive oil, sprinkle with salt and pepper to taste, and toss lightly and carefully. (Clean hands work well.)
7. Drizzle lemon mixture over lettuce; toss again.
8. Sprinkle Parmesan over greens; toss again.
9. Sprinkle croutons over the salad; toss and serve, sprinkling each portion with a little more Parmesan cheese.
Then the next night I had left over dressing and lettuce, so I made breaded chicken and topped my Caesar salad with that…
So I breaded the chicken with Eggs, Italian Bread crumbs and Shredded Parmesan cheese
Cook, then slice and lay on lettuce and top with dressing