Classic Caesar Side Salad with Anchovy Dressing

Steps

1. 1

   Heat the oven to 375°F. Toss the bread cubes with the oil and a pinch of salt on a rimmed baking sheet. Bake, shaking the pan once, until golden and crisp all the way through, 12 to 15 minutes. Let cool.

2. 2

   Chop the anchovies and garlic together on a cutting board. Sprinkle with a pinch of salt and mash with the flat side of the knife into a smooth paste.

3. 3

   In a large bowl, whisk the paste with the mayonnaise, lemon juice, mustard, pepper and half the parmesan. If it is too thick to coat leaves, thin with 1 to 2 teaspoons water. It should taste bold and well seasoned.

4. 4

   Keep the dried romaine in the refrigerator until serving so the leaves stay cold and crisp.

5. 5

   Just before serving, add the romaine to the bowl and toss until evenly coated. Add the croutons, toss once more and finish with the remaining parmesan and more pepper.