Shortcut Caesar Salad

The Runner-Up recipe for 2005 in the San Francisco Chronicle, from Janet Fletcher. Fish sauce replaces the anchovies from the traditional version.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• The Croutons

• 16  slices baguette, about 1/3-inch thick
• 1  tablespoon extra virgin olive oil

• The Salad

• 1⁄4 cup prepared mayonnaise
• 2  tablespoons extra virgin olive oil
• 1  tablespoon fresh lemon juice
• 1 1⁄2 teaspoons fish sauce
• 1  small garlic clove, minced to a paste
•  fresh ground pepper
• 1  lb  well-chilled romaine lettuce hearts, torn into bite-size pieces
• 3  tablespoons  freshly grated parmesan cheese

Directions

1. To prepare the croutons, preheat the oven to 400 degrees.
2. Brush the baguette slices with olive oil on both sides, then cut each slice in half to make half-rounds. Place on a baking sheet and bake until golden brown, about 10 minutes. Set aside to cool.
3. Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic.
4. Add several grinds of pepper. Taste and adjust the seasoning.
5. Toss the romaine with enough of the dressing to coat the leaves nicely.
6. Add the Parmesan and croûtons and toss again.
7. Serve immediately on chilled plates.