2 cups sourdough bread cubes , cut into 1 inch squares
1/2 cup extra virgin olive oil
1 clove garlic , thinly sliced
2 tbsp Italian flat leaf parsley, finely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
4 cups romaine lettuce hearts rinsed and patted dry
1/4 cup grated Parmesan cheese
1/4 cup Parmesan cheese, sliced into ribbons
Extra anchovies (optional)
For the dressing, add all of the ingredients to food processor and blitz until smooth and creamy. with a fitted lid and shake well to combine. Or, add to a medium size bowl and whisk to combine.
For the croutons, heat the olive oil and garlic in a small saucepan over medium heat until the garlic begins to turn golden and becomes fragrant, about 4-5 minutes. Strain or pick the garlic cloves out of the oil. Then add bread cubes to pan and fry until they are golden, flipping the cubes occasionally. Remove from the pan and add to a bowl. Toss with the parsley and salt and pepper and set aside to cool.
For the salad, roughly chop the romaine lettuce into bite-sized pieces and place on a large serving platter. Drizzle with the Caesar dressing and toss to coat. Top with the grated Parmesan ribbons, croutons and additional anchovies if desired. Season with salt and pepper and serve.