Caesar Salad - Kathi Larkin

1 cup Olive oil
6 Cloves of Garlic
1 Lemon, juiced, seeded (very important, no seeds)
1 can anchovies, drained
1/2 teaspoon salt
Sourdough bread, sliced
Olive oil for drizzling
Garlic, about 8-10 cloves
Kosher salt
1 big head of Romaine lettuce or 1 1/2 romaine hearts
2 wedges Freshly Parmesan cheese
Rotisserie Chicken, Shredded

Dressing:
Process in a blender oil, garlic, lemon, anchovies, and salt, pulsing as needed.  This makes enough for two recipes.  Use half for now and save for later on in the week.

Croutons:
Sliced sourdough bread, cubed, smallish. We usually take the end pieces plus 5 or 6 more slices. Place on a baking tray covered in foil. Drizzle with olive oil and sprinkle about a 1/4 cup chopped garlic and sprinkle some kosher salt over bread. Bake at 350 degrees about 10 minutes until browned, not too crunchy.  Use the rest of the sourdough bread for the next time you make the salad and use up the rest of the dressing and shredded parmesan cheese.

Salad:
Wash and tear the lettuce into largish pieces.  Shred one wedge of parmesan cheese.  Use other wedge for next batch of salad.  

Toss lettuce with 1/2 the dressing (about 3/4 cup).  shredded Parmesan.  Add croutons and half a rotisserie chicken shredded, and toss again.

Note: Add leftover chicken or fish or steak from another dinner to turn this side dish into a meal.  I normally get a rotisserie chicken and shred it.  Use half for one meal and the other half when you make it again.