SOUTHERN RECIPES
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Super Caesar Salad with Long Crotons 

2 heads romaine lettuce
2 cloves garlic, peeled and sliced in half lengthwise
1 heaping tablespoon good Dijon mustard, at room temperature
¼ cup lemon juice, at room temperature
1 TSP good balsamic vinegar, at room temperature
¾ cup extra virgin olive oil
½ cup best quality grated Parmesan cheese
Coarsely ground salt to taste
Freshly ground white pepper to taste
1 (8-ounce) sour dough diagonal in long thin slices
1 thin anchovy fillets, drained 

Separate romaine leaves, discarding tough outer layer. Place leaves in plastic bag, cover with wet paper towel and place in refrigerator. 

Prepare Dressing: Smash garlic in bowl with fork or pestle; add mustard, 1TBS lemon juice and vinegar. Slowly drizzle in olive oil so as to form and emulsion; add remaining juice, Parmesan, salt and pepper.

Prepare Croutons: Brush baguettes slices with olive oil. Toast to 400 degrees for about 5 minutes or until golden brown. 

To Serve: Place lettuce leaves in a paper towel-lined basket, croutons in another basket, arrange anchovies on a plate; pour dressing into a cruet or glass bowl. Guests may simply dip leaves and croutons in the dressing and add anchovies as desired. 

Yield: 6 to 8 servings.

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