Some 50-years ago, I attended a healthcare conference and stayed at the Stauffer Hotel in Atlanta, Georgia. While there I tried a tableside prepared Ceasar Salad.  Since then, Caesar has been one of my favorite salads.

CEASAR SALAD

Homemade Sourdough Croutons:  Preheat oven to 375 degrees. Get out a cookie sheet. Tear the bread into bitesize pieces.  Place the bread, single layer, on the cookie sheet.  Lightly sprinkle the bread with extra virgin olive oil, toss the bread in the oil.  Season both sides of the bread with salt, pepper, and granulated garlic. Toast in the oven until medium brown on both sides.

Dressing:  2 1/2 teaspoons anchovy paste, 3 garlic cloves, 2 tablespoons fresh lemon juice, 1/2 teaspoon Creole mustard, 2 egg yolks, 1 teaspoon Worcestershire sauce, 1 cup mayonnaise, 1/2 cup Parmesan cheese, grated, salt and pepper to taste. Get out a bowl add all the ingredients to the bowl, stir until well blended.

Salad:  4-5 Romaine lettuce leaves, tear into bite-size pieces,  Add the lettuce to a bowl lightly sprinkle with the dressing, toss, add the crouton and shaved Parmesan cheese on top.