Caesar Salad

Here is my simplified version of (cookbook author, not actress) Pam Anderson's delicious Caesar salad. It's very lemony and garlicky, though you can add less garlic if you don't like it too strong. Add rotisserie chicken or make-ahead chicken for a meal.

Caesar Salad

1 head Romaine lettuce or two Romaine hearts, washed and ripped into bite-sized pieces

olive oil, salt, and pepper

1/3 c. mayonnaise

1/4 c. fresh lemon juice

1 t. Worcestershire sauce

2-5 cloves of garlic, minced

baguette, sourdough bread, hoagie roll, etc. cut into bite-sized pieces

2 T. olive oil

1/4 t. cayenne

salt and pepper

Parmesan cheese, grated

Whisk mayo, lemon juice, Worcestershire, and 2-4 cloves of garlic in a small bowl and set aside.

Heat 2 T. olive oil in a pan and add cayenne, remaining one clove of garlic, salt, and pepper. Stir for about 30 seconds; don't let garlic brown. Add bread pieces to pan and toast until crunchy, turning occasionally - about 6 minutes.

Put lettuce into salad bowl and drizzle with olive oil, tossing to lightly coat. Sprinkle with salt and pepper. Taste a leaf to see if the seasoning and olive oil is right. Pour mayo/lemon mixture over salad and toss to coat evenly.

Serve with croutons, Parmesan, and chicken, if desired.