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“In the Kitchen” with Alissa Bigelow THE RUSTIC “CAESAR SALAD” RECIPE This recipe was created exclusively by Executive Chef Tom Holloway and is frequently served at Rustic Kitchen. INGREDIENTS FOR SALAD & DRESSING2 heads of crisp Romaine lettuce – washed and torn (not cut – the lettuce will brown more quickly if it’s cut)1 clove garlic1/2 cup Extra Virgin Light Olive Oil Juice from 1 lemon (without seeds – cheesecloth recommended)4 anchovies (which makes about two tablespoons anchovy paste)1 teaspoon Dijon mustard1 egg yolk2 pinches Kosher or coarsely ground Sea Salt1 pinch coarsely ground fresh pepper1 dash red wine vinegar2-3 large sprinkles grated Parmesan cheese INGREDIENTS FOR CHEESY BAKED CROUTONS1/2 cup Extra Virgin Light Olive Oil1 clove garlic2-3 cups of day old (or more) bread cut into square inch cubes ***Note: you can use French baguette, foccacia bread, brioche, ciabatta bread, almost any kind of bread.1 generous sprinkle of Parmesan or similar cheese