Delicious “Egg-Less” Caesar Salad With Homemade Croutons

Add grilled chicken, portobello mushrooms, shrimp, or salmon for a complete meal.

A Minced Garlic Clove

A Teaspoon Of Anchovy Paste

Two Teaspoons Of Sea Salt, Divided

3/4 Teaspoon Of Freshly Ground Black Pepper, Divided

The Juice Of 1/2 Lemon

Three Teaspoons Of Dijon Mustard

A Teaspoon Of Worcestershire Sauce

1/2 Teaspoon Of Frank’s Louisiana Hot Sauce

A Tablespoon Of Grated Romano Cheese

Two Teaspoons Of Red Wine Vinegar

1/2 Cup And A Tablespoon Of Olive Oil, Divided

Three  Slices Of “Day Old” Italian Bread Cut Into About 3/4 Inch Cubes

A Head Of Romaine Lettuce Cleaned, Dried, And Cut Into About Two Inch Squares

Preheat the oven to 375 degrees.

Into a mixing bowl, add the cubed Italian bread and a tablespoon of olive oil. Mix well so that the bread gets coated with the olive oil. Sprinkle the bread cubes with 1/2 teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Mix again. Place the bread cubes on a cookie sheet. Bake in the oven for 15-20 minutes until the bread cubes are golden brown. Remove them from the oven and let the croutons cool.

Into a salad bowl, add the garlic, a teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Using a fork, mash the garlic into a paste. Add the anchovy paste and mash again. Add the Worcestershire sauce, the grated cheese, and the hot sauce. Mix well. Add the lemon juice, the Dijon mustard, and the red wine vinegar. Using a whisk, mix well until the ingredients are well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is smooth and thickened slightly. Taste and add more sea salt and/or black pepper, if desired.

Add the Romaine lettuce on top of the dressing in the salad bowl. Sprinkle the lettuce with 1/2 teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Toss gently so that the lettuce leaves get coated with the dressing. Add the croutons and serve.