DIRECTIONS

1. Add minced garlic to olive oil
2. Toss bread with olive oil and garlic mixture until all the bread is coated.
3. Spread evenly on a baking sheet. Sprinkle with parmesan and season with salt and pepper.
4. Bake at 300 degrees for 15 minutes. Stir bread around and bake an additional 5-10 minutes or until they feel crisp.

CAESAR DRESSING

2 ea. Stella’s Lucky egg yolks
1 Tbsp. Dijon mustard
½ Tbsp. Garlic, minced.
½ Tbsp. Capers, chopped.
½ Tbsp. Caper juice
1 tsp. Black Pepper, fresh ground
2 tsp. Anchovy paste (optional)
¼ Cup Parmesan cheese, finely shredded
2 ea. Lemons juiced and zested.
1 tsp. Worcestershire sauce
½ Cup Extra virgin olive oil

DRESSING DIRECTIONS

1. In a food processor add yolks, mustard, garlic, capers, caper juice, lemon juice and zest, Worcestershire. Pulse a few times to incorporate all ingredients.
2. Turn food processor on and slowly drizzle the olive oil so that it forms an emulsion. The dressing should be creamy at this point. (if it is broken add an ice cube and 1 oz ice water to the running processor)
3. Remove lid and taste for seasoning. Add black pepper and half of the parmesan cheese. Pulse a few times to incorporate. Store in an airtight container for up to 7 days.

TO SERVE

We like to keep the leaves whole but if you wish to chop the leaves, do so now. In a large bowl spread some of the dressing around the sides. Place your lettuce into the bowl and lightly toss. Add more dressing if needed. Top with croutons and remaining parmesan cheese. Add a couple twists from a pepper mill table side.