Caesar Salad with Homemade Croutons

There isn't a story behind this ... just ... why not caesar salad with homemade croutons? I guess there's a short story - this was my first experience with anchovies (or - anchovy - they have teeny tiny bones!) and I used a raw egg instead of mayo because ... gross. I'd rather risk salmonella. I think.

I usually like the unhealthy, creamy kind of Caesar salad dressing, but this one is a lot more like a vinaigrette, and is still good.

Ingredients (for salad/dressing)
From: Smitten Kitchen

Romaine lettuce
1 raw egg
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 garlic clove, minced (or left whole if you're going to combine in the food processor)
1/2 teaspoon Worcestershire sauce, or a little more, to taste
1 oil pack anchovy fillet (optional)
1/4 cup extra virgin olive oil


1. In a food processor, pulse together all ingredients until well combined, adding the olive oil as you go. Season with salt and pepper and toss with lettuce. If you don't have a food processor, you can finely chop the anchovy and whisk together all ingredients.



Anchovies:

Dressing:
   

... Then add croutons.

Ingredients (for the croutons)
From: The Food Network

1 baguette
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper

1. Cut the baguette into small cubes.

2. Melt butter in a skillet and mix in the spices, then add the bread cubes.  Saute until the bread starts to brown.