Kittencal's Famous Caesar Salad

Kittencal was a very popular poster on the late Taste of Home Community Blog. I was ecstatic when I stumbled across all of her recipes . . . all 3,323 of them . . . on another recipe blog.

I usually don't care for mayo based Caesar Salad Dressings, but this one is totally over the top, and has now become my favorite Caesar dressing. The comments following are from Kittencal.

"I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- Although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- Usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, The perfect companion to this salad are Kittencal's Garlic Croutons (recipe follows).

1 large head romaine lettuce (washed over and thoroughly dried)

1 1/2 cups garlic-flavored croutons

Parmesan cheese

Freshly grated black pepper ( to taste)

DRESSING

2 anchovy fillets

2 fresh garlic cloves

1 cup mayonnaise

1/4 cup half-and-half cream or 1/4 cup milk

1/3 cup grated Parmesan cheese

2 tablespoons fresh squeezed lemon juice

1 tablespoon Dijon mustard

Salt and pepper

2 teaspoons Worcestershire sauce (optional)

Buttermilk or half-and-half, for thinning if necessary (I do not)

In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients). Add in the remaining ingredients, and process for 30 seconds, or more until well mixed. Adjust seasonings to taste. Thin with buttermilk (or milk) for a thinner consistency if desired.

Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).

Toss desired amount of dressing with Romaine lettuce and croutons.

Sprinkle with more grated Parmesan cheese if desired.

Kittencal's Garlic Croutons

"You will never purchase store bought croutons again after making these! make a double batch and store in the fridge or freeze them, use in salads or soups, for easier slicing make certain to use stale bread, or place your bread in the fridge overnight, for extreme garlic flavor use fresh finely minced garlic and increase to 2 tablespoons, to infuse the flavor into the butter allow the melted butter/garlic mixture to sit for 30 minutes or more at room temperature before brushing on the bread"

12 -15 slices bread (crusts removed, use slightly stale bread)

1/2 cup butter (can use more butter)

1 teaspoon garlic powder (or to taste, or use 1 tablespoon fresh minced garlic)

1/4 teaspoon salt (or use 1/2 teaspoon seasoned salt)

3 teaspoons dried parsley (optional or to taste)

Set oven to 325°. Lightly grease a large baking sheet.

Place the butter, garlic powder or fresh minced garlic and salt or seasoned salt in a microwave-safe bowl and microwave until melted. Mix in the dried parsley (if using).

If you are using fresh garlic allow the melted butter mixture to sit at room temperature for 30 minutes to infuse the garlic flavor into the butter.

Brush both sides of the bread slices liberally with the melted butter mixture using a pastry brush. Using a serrated knife slice into small cubes or desired sizes.

Place the bread cubes onto the baking sheet. Bake for 25 minutes, or until desired crispness (watch closely these brown quickly!).

Let cool and store in a covered container in the fridge or freeze.