Another salad that uses garlic instead of egg

Dressing:

2 tablespoons of butter

2 tablespoons of extra-virgin olive oil

3 garlic cloves crushed

2 cups 1 inch Italian, or French bread cubes, lightly toasted

1 roasted head garlic (see directions at bottom)

2 anchovy fillets, drained and minced

1/2 cup of extra-virgin olive oil

1 tablespoon of lemon juice

2 teaspoons Dijon mustard

1/4 cup of freshly grated Parmesan cheese

1 teaspoon Worcestershire sauce

Salt and pepper

2 heads Romaine lettuce

Directions:

Combine butter with olive oil in skillet over medium-high heat. Add garlic cloves and saute for 5 minutes. Remove garlic and discard. Add toasted bread cubes and stir over medium-high heat until golden.  Remove from pan, and drain on paper towels.

Squeeze roasted garlic cloves to remove from papery skins. Combine in blender with anchovies, oil, lemon juice, mustard, and Parmesan. Blend together, and add Worcestershire, salt, and pepper according to taste.

Pour dressing into empty salad bowl.  Tear lettuce leaves into bite-sized pieces. Add to dressing and toss thoroughly.  Add croutons and toss again. Sprinkle with additional parmesan if desired.

Roasted Garlic:

Trim tops off garlic heads and remove papery skin. Place garlic with cut side up on foil-lined baking sheet, and roast at 400’F uncovered, for 40 to 45 minutes, until tender. To remove turn the heads upside down, and gently squeeze the garlic out of the skins.

Surely Caesar