Caesar Salad

DH & I are huge fans of Caesar Salad. I don't think we could ever get sick of it.
I had this recipe for the first time at my Pop's house. Since then, it's my standby. Although, I do adapt it a bit.
I have doubled the recipe here, because I like to have it in the fridge for a few days {or longer}. So, if you need less, just halve it.

Start by making the dressing.
Into a blender, add a 1/4 cup freshly squeezed lemon juice,

a chopped clove of garlic,

1 cup of reduced-fat mayonnaise,

a half cup of shredded Parmesan cheese,

and 1 chopped anchovy. {Add 2, if they are small}

Add enough water to blend, about a 1/4 cup & mix until smooth.
{There is no water in the actual recipe. But, on the show they add it.}
The dressing can be stored in the fridge until ready to use.

Next, chop & wash 2 romaine hearts...or, more if you'd like.

Toss the lettuce with about a 1/4 cup of shredded Parmesan.

Then, add some of the dressing, toss & serve.

Optional Croutons:

I made these a few days ago, intending to use them for this post. But, DH found them in the cabinet & well, they're gone.
But, making homemade croutons is super easy.
Start with some cubed bread....Italian bread works well. But, it can be anything. Preheat the oven to 425 degrees.

Toss the bread in a mixing bowl with olive oil, salt & pepper until all the pieces are coated.

Arrange the pieces in a single layer on a baking sheet & cook for about 5 minutes.

Toss them around a bit & bake for another 5 minutes, or until golden brown. Let the croutons cool. Once cool, they can be stored in an airtight container, for up to a week.