Review of last recipe - At first, I thought this would be an even better spinach gnocchi type of thing (see November 2, 2010 blog); with the added garlic, breadcrumbs and sage butter, but I was disappointed. The breadcrumbs ruined the mixture (the sausages broke apart in the chicken broth), so I tossed them, and the recipe. I'll probably make those spinach gnocchi with sage butter instead of the basil butter...personal preference.

TODAY'S RECIPE - CAESAR SALAD
There are millions of caesar salad recipes...I have a standard dressing recipe that I use (but always looking for something new), and this one looks right up my alley. I like it lemon-y, not too wet, and with anchovies.

l clove garlic, crushed
3/4 cup olive oil
3 slices firm bread
3 tbsp lemon juice
6 anchovy fillets, minced
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp black pepper
1/2 tsp worcestershire sauce
1 egg
1 head romaine lettuce
1/2 cup grated parmesan

Steep garlic in oil overnight; remove and discard. Cut bread into small cubes and saute in 1/4 cup garlic oil in large skillet until golden brown. Drain on paper towel.

Combine remaining oil, lemon juice, anchovies, salt, mustard, pepper and worcestershire sauce in a large salad bowl.

Heat egg in hot water in a small bowl for 10 minutes.

Tear romaine in bite ize pieces into salad bowl.

Top romaine with half the parmesan. Break egg over salad. Toss salad, spooning from bottom of bowl. until greens are coated with dressing. Sprinkle with remaining parmesan and the sauteed bread. Serve at once.

Serves 6.