Caesar salad with croutons

Ingredients:

Refueling

• 6 cloves garlic, crushed and minced
• 1 tbsp Dijon mustard
• 1 tbsp. wine vinegar
• Coarse salt and freshly ground black pepper
• 2 tablespoons mayonnaise
• 0.5 cups olive oil
• Lemon juice
• Chopped anchovy fillets
• Additionally: blender

Toast

• 1 baguette
• 3 tablespoons of butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• Romaine lettuce for serving
• Freshly grated parmesan

Preparation:

1. Refueling:
   
   Combine the garlic, mustard, vinegar, and two pinches of salt in a blender and blend thoroughly. Add the mayonnaise and blend until a thick base forms. Slowly drizzle the olive oil through the hole in the lid. Transfer the dressing to a bowl with a spatula, season with salt and pepper to taste, and drizzle with lemon juice. If desired, add some anchovies to the dressing for a deeper flavor.
2. Toast:
   
   Cut the baguette into cubes. Melt the butter in a frying pan and add the garlic powder, paprika, and pepper. Add the bread cubes and fry until they begin to brown. Set aside to cool.
3. Wash and dry the romaine lettuce leaves, then tear into small pieces. In a large salad bowl, combine the leaves, dressing, and croutons. Sprinkle with freshly grated Parmesan cheese. Toss gently.