Just 
Caesar Salad
Et tu Brute?
SERVES 2
Just when you thought you were going to crack, along comes a Caesar salad to curb those stabby hanger pangs. No matter what Shakespeare wants us to think, Brutus was totally just as smart and cute as Caesar anyways. So, have another crouton and chill out. This dressing is what Rome was all about.
MAKE IT
• Start with your dressing so you give the flavors time to socialize. In the food processor, pulse your pressed garlic and then slowly drizzle in the olive oil, pulsing for another 30 seconds. Then add the lemon juice, mayo, Dijon, salt, pepper, and Worcestershire sauce and pulse again. Add the Parmesan cheese and pulse intermittently; we want to keep the dressing rustic. Pour into jar and set aside in the fridge.
• Make your croutons. Sounds intimidating, but it’s super-easy and oh so fetching delicious! I like to get a nice day-old French baguette and slice it into 1-inch cubes. You’ll need about 1 cup. Heat the butter in a large skillet over medium heat until melted. Add the minced garlic and toss in the bread cubes. Using tongs, coat the cubes evenly with all that garlic butter goodness. Sprinkle with your salt and continue toasting until the bread is golden and slightly crunchy. Remove from the skillet and set aside.
• Prep your romaine. You can buy pre-packed hearts or you may have to buy a few whole bunches of romaine and shed the outer leaves to get your hearts. Separate the romaine hearts into whole leaves, rinse, and pat dry thoroughly.
• In a large bowl, drizzle the dressing slowly over the romaine and get in there with clean hands and mix to coat the leaves evenly. You don’t have to use all the dressing—no one likes a soggy salad. Once the greens have a lovely coat of flavor, toss in the croutons. You can always add more Parmesan at the end if you need it. And last but not least, always add fresh ground black pepper to your salad.
