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| 1 gross | Romaine lettuce head; torn into bite-size |
| | Pieces |
| 6 | Bacon slices; cooked, crumbled |
| 1/2 Tasse | Crumbled blue cheese; (about 2 ounces) |
| 1/2 Tasse | Freshly grated Parmesan; (about 2 ounces) |
| 1/4 Tasse | Plus 2 tablespoons olive oil |
| 1/4 Tasse | Plus 2 tablespoons vegetable oil |
| 1/4 Tasse | lemon juice fresh |
| 2 | cloves garlic |
| 1 Teelöffel | Worcestershire Sauce |
| | Makes about 1 cup |
| 1 Tasse | Garlic Croutons |
| 2 Esslöffel | Butter; (1/4 stick) |
| 1/4 Tasse | olive oil |
| 2 gross | cloves garlic pressed |
| 4 | French bread slices; cut into 3/4-inch |
| | Cubes |
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To make the salad:
Place first 3 ingredients in large bowl. Add enough dressing to season to taste and toss well. Garnish salad with croutons and serve.
To make the easy caesar dressing:
Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)
To make the garlic croutons
Preheat oven to 350F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)
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