Dressing:
1/2 tablespoon Dijon mustard
2 garlic cloves, peeled
3 anchovies
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
3/4 teaspoons black or white pepper
Salt
1/4 cup fresh lemon juice
1/4 cup freshly grated Parmesan, optional
1/4 cup extra-virgin olive oil
Salad:
8 cups loosely packed, torn, washed, and spun dry romaine lettuce
1/2 cup Caesar salad dressing
2 loaves pane di casa, cut into 1/2-inch cubes and baked at 450 degrees F for 10 minutes
In a blender combine all ingredients except olive oil and blend until smooth. With the motor running, add oil slowly in a stream, creating an emulsion.
Place romaine lettuce in salad bowl. Pour dressing over and toss. Arrange on serving dish and top with croutons.
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