12 cups Classic Salads chopped romaine
One whole garlic clove, peeled
One cup of Ultra Lemony Lemon Caesar dressing (see below)
Whole wedge of Parmesan cheese
Thinly sliced baguette
Fresh cracked pepper
Coarse salt
Anchovy filets, if desired

Directions

Drizzle baguette slices with olive oil and toast until golden brown. Cut garlic clove in half and rub toasted side of baguette slices with the cut end of the garlic clove. Discard remaining garlic and set aside baguette slices until needed.

Gently tear and wash Classic Salads chopped romaine and place in a large bowl. Toss gently with Ultra Lemony Lemon dressing, then arrange portion sizes on individual plates. Sprinkle the dressed lettuces with coarse salt and fresh cracked pepper. Using a vegetable peeler, shave pieces of the Parmesan on to the dressed lettuces.

Place baguette slices on top, and anchovies if desired.

Ultra Lemony Lemon Caeser Dressing

Based on the sharp, spicy dressing originally created by celebrity chef Sheila Lukens, this dressing leaves out the anchovies and instead gives you the option of serving the whole filets with the salad for the anchovy lovers in your crowd.

1 tsp. Grated lemon zest
3 Tbs. Fresh lemon juice
2 cloves garlic, finely minced
1 tsp. White wine vinegar
2/3 cup Extra-virgin olive oil
1 tsp. Coarsely ground black pepper
1/2 tsp. Coarse salt.

Combine zest, juice, garlic and vinegar in a bowl and whisk well. Slowly drizzle in the olive oil, whisking constantly until smooth. Add pepper and salt and whisk again. Set aside until ready to use.