Ceasar Salad – – Creamy Caesar Dressing : garlic, course sea salt, anchovy filets, mayonnaise, Dijon mustard, lemon juice, olive oil (extra virgin ), oil from anchovy can (optional), Parmesan cheese (grated), salt and black pepper (to taste), Caesar Salad : Romaine lettuce (washed and patted dry), Place garlic with course salt in a mini-Cuisinart and pulse. Add the anchovies and pulse a few more times. Add the remaining ingredients (except lettuce) and blend until emulsified. Add Parmesan cheese and pulse for a few seconds. Add salt and black pepper, to taste. ; Tear crisp lettuce leaves into large pieces. Dress the leaves with Creamy Caesar dressing and toss with Homemade Cheesy Garlic Croutons. Serve immediately. ; –