In a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.

Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons.

3 anchovy fillets, finely chopped

1 tablespoon finely chopped capers

1 tablespoon Dijon mustard

1 egg yolk*

1 teaspoon minced garlic

3/4 cup vegetable oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1/4 cup heavy cream

Kosher salt

In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.

Will keep for several days stored in the refrigerator in an airtight container.

Yield: 1 cup

Preparation Time: 10 minutes