Caesar Salad + Crouton

• 2 heads Romain lettuce, chopped

• ½ baguette, cut into 1-inch cubes

• ¼ cup olive oil

• Salt + pepper

• 1 cup mayonnaise

• 2 cloves garlic, minced

• 1 lemon, zest + juice

• 2 Tablespoons Worcestershire sauce

• 1 cup grated Parmesan cheese

• Salt + pepper

1.  For the crouton: Preheat oven to 325F. Mix bread cubes, olive oil, salt + pepper to taste. Place bread mixture on a baking sheet.  Toast cubes until golden brown (10-15 minutes).

2. In a medium mixing bowl, whisk together, mayonnaise, garlic, lemon zest + juice, Worchestershire sauce, Parmesan cheese, salt + pepper (to taste).  **You may need to add a little water if dressing seems too thick.

3. In a slightly larger mixing bowl, combine Romaine lettuce, ¼ cup Caesar dressing, and croutons. Toss and plate.

4. Save any left-over dressing for another day.