Garlicky Caesar Salad

Other than the exception of maybe ONE Toronto restaurant, hubs takes the cake for making the best caesar salad I have ever tasted in my life.  We've spent many nights chowing down on a large bowl of this delicious salad.  The following recipe isn't exactly the same as his, but its very close with a couple of my own tweaks.

Enjoy!

For the Dressing you will need (serves 2)
1 head romaine lettuce (full leaves)
1 tsp Worcestershire
1 egg
1/2 cup grated Parmesan cheese
1/4 cup EVOO
2 anchovy filets
4 large garlic cloves (peeled)
2 tbsp red wine vinegar

In a mixing bowl (preferably a wooden one), mash down your garlic with a fork or spoon until you create a paste.  Add your anchovies and mash down the filets into the garlic paste (this will take a little bit of muscle).  Next, whip in your egg, vinegar and worchestershire.  While you are continuously whipping, start to slowly pour in some EVOO.  You must do this slowly at a continuous stir in order for the EVOO to thicken the dressing.  Add in your Parmesan cheese about half way through the EVOO pouring process.  Add some salt and pepper to taste and refrigerate for 20 minutes.

For the Croutons you will need
country style bread (cut into 1 inch cubes)
1 garlic clove
EVOO
salt and pepper

Preheat your oven to 325 Degree C and then lay your cubes on a baking sheet. Drizzle some EVOO, salt and pepper oven your cubes and toss.

Bake in the oven (turning once) for 12-15 minutes or until slightly light brown.  Once cool enough to handle, rub your garlic clove on two sides of each bread cube.  Set aside.

For your "bacon" you will need
1  1 inch cut piece of panchetta (chopped)
EVOO

Heat some EVOO in a fry pan at medium-high heat and fry your panchetta for about 4-5 minutes (there should be a slight browning when finished)

Plate your romaine lettuce, drizzle with your dressing and top with your garlic croutons and panchetta.  Add some freshly shaved Parmesan before serving and voila! A delicious Caesar salad.