Kids love Caesar salad. My grandson Josh insists on putting anchovies in his, although it may not seem like a kid-friendly taste. He likes that it gives it a little burst of salt through the richness.
- 1 loaf egg bread or sourdough
- 1/2 cup olive oil
- 1/4 cup grated Grana Padano or Parmesan cheese
- 3 tbsp mayonnaise
- 1 tbsp chopped anchovy fillets
- 1 tsp chopped garlic
- 1 tsp Worcestershire sauce
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/4 cup grated Grana Padano or Parmesan
- Freshly ground pepper
- 1 head romaine lettuce
- 1/2 cup shaved Parmesan cheese
Preheat oven to 400 F. Tear bread into 1-inch pieces and place in a large bowl. You will have about 9 cups. Stir together olive oil and grated cheese, then pour over the bread and toss together. Spread in an even layer on a baking sheet. Bake for 15 to 18 minutes, tossing occasionally, until golden. Allow to cool.
For dressing, whisk together mayonnaise, anchovy, garlic and Worcestershire sauce. Whisk in olive oil, then add lemon juice. Whisk in grated cheese and season with pepper.
Tear lettuce leaves and place in a large bowl. Add 2 cups croutons (reserve remainder for other uses) and 1/4 cup salad dressing. Toss together, adding more dressing if desired. Garnish with shaved Parmesan.