Caesar Salad with Whole-Wheat Croutons

Heat the oven (with oven rack in the middle) to 375°F. Cut 2-to-3 ½-inch thick slices of whole-wheat bread (depending on the size of your loaf).

Stack two slices of the bread and cut into ½-inch thick strips.

Cut crosswise to make ½-inch bread cubes (2 cups total).

Place the cubes on a rimmed sheet pan and drizzle with 1 tablespoon olive oil.

Toss. Bake until golden brown and crisp, 10 to 12 minutes.

Using your chef’s knife, slice 1 large head of romaine lettuce lengthwise, starting just before the core and slicing right down the middle.

Cut the lettuce crosswise into 1-inch strips. You should have about 8 cups of bite-size pieces.

Smash 2 cloves of garlic using the flat side of your chef's knife. Peel.

Using the tip of your chef’s knife, remove 2 anchovies from the tin.

Chop the garlic and anchovies together. Hold the handle of the chef’s knife and place your other hand on top of the opposite end of the knife and rock back and forth.

Finely chop to form a paste. Place it in a small bowl.

To the bowl, add 2 tbsp lemon juice, 1 ½ tsp Dijon mustard, ½ tsp Worcestershire, dash (3-4 drops) Tabasco, 1/8 tsp pepper (6 turns on pepper mill) and 3 tbsp olive oil.

Whisk until combined.

In a large bowl, combine the lettuce and croutons.

Add your homemade dressing to taste.

Grate Parmesan to taste.

Toss.

Enjoy!