Servings: 6
Anchovy fillets 
5, minced
Parmesan cheese 
6 tbsps, grated, divided
Romaine lettuce
1 head, torn into bite-size pieces
Garlic, peeled 
6 cloves
3/4 cup
Worcestershire sauce 
1 tsp
Dijon mustard 
1 tsp
Lemon juice 
1 tbsp
to taste 
Ground black pepper 
 to taste
Olive oil 
1/4 cup
Day-old bread
4 cups, cubed
Caesar Salad with Anchovies
20 m
15 m
Ready in:
35 m
  1. In a small bowl, combine 3 cloves of garlic (minced) with mayo, anchovy fillets, Parmesan cheese (2 tbsps), lemon juice, Worcestershire sauce, and mustard. Season with salt and black pepper. Refrigerate. 
  2. In a large skillet over medium, heat oil. Cut 3 cloves of garlic into quarters. Add to the skillet. Stirring, cook until the garlic turns brown. Remove the garlic and add bread cubes. Turning, cook until they turn lightly brown. Remove them from the skillet and season with salt and pepper to taste. 
  3. In a large bowl, place lettuce and toss it with dressing, bread cubes, and cheese.