BEST CAESAR SALAD!!! WOO HOO!!!!

• FOR SALAD DRESSING:
• 2 cloves Fresh Garlic
• 4 whole Anchovy Fillets
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Balsamic Vinegar
• 1/2 Lemon, Juiced
• 1/2 cup Olive Oil
• 1 dash Salt
• Generous Black Pepper, to taste

FOOD PROCESS ALL OF THE ABOVE, ADDING THE OLIVE LAST IN A STREAM. POUR OVER FRESH ROMAINE LETTUCE AND TOP WITH FRESHLY GRATED PARMESAN CHEESE, MORE FRESH PEPPER AND HOMEMADE CROUTONS! ADAPTED FROM THE PIONEER WOMAN

FOR THE CROUTONS:
7 SLICES UDI’S GF BREAD (OR ANY REGULAR BREAD YOU LIKE!)
OLIVE OIL
2T. BUTTER
Heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low add the butter and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let cool and add to salad. I save some for the next day, too as this made a lot.