Caesar Salad in a Parmesan Basket

For the Croutons:
6 one-inch slices crusty white bread, cut into ¾ inch cubes
1/3 cup olive oil
1 tsp. granulated garlic
2-3 tsp. dried oregano

For the Salad:
2 cloves garlic, minced
11/2 cups mayonnaise
11/2 tsps. Dijon mustard
4-5 anchovies or 1 tsp. anchovy paste (optional)
Squeeze of fresh lemon
dash worcestershire
salt and pepper to taste
2 head romaine, washed and dried and torn into 2-inch pieces
grated parmesan (reggiano) to taste
½ pint grape or cherry tomatoes sliced in half

For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with remaining crouton ingredients. On a sheet pan, bake until golden brown, tossing occasionally, about 10-12 minutes.


Toss lettuce, croutons, parmesan, tomatoes & dressing serve in parmesan bowl Serves 6.

Parmesan basket: take about ¼ cup grated parmesan and sprinkle into a hot non stick skillet, once hot and bubbly carefully take a fork and flip, let cook about 20 seconds remove and place over a cup to form the mold.