Name: Caesar Salad with Herbed Croutons
Yield: Makes 6 to 8 servings
Ingredients: 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces); 8 anchovy fillets; 3 tablespoons fresh lemon juice; 3 garlic cloves; 2 tablespoons Dijon mustard; 3/4 cup olive oil; 3 tablespoons olive oil; 4 garlic cloves, minced; 2 teaspoons chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total); 12 cups coarsely torn hearts of romaine (about 9 ounces); 1/2 cup freshly grated Parmesan cheese; Cracked black pepper

"On a visit to Miami Beach, a friend suggested we try the Gaucho Room at Loews Miami Beach Hotel," writes Anthony M. Stephens of Concord, California. "I have had many versions of Caesar salad, but none compare to the one I ate there; the house-made herbed croutons and dressing were so fresh. Would chef Frank Randazzo share his recipe?"

Recipe notes

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