For dressing:
1 pasteurized egg
1/3 cup mild olive oil
1/2 cup buttermilk
1/4 cup grated Parmesan cheese
3 tbsps lemon juice
1 tbsp. Worcestershire sauce
2 cloves garlic, peeled
Salt and pepper, to taste
For croutons & salad:
3 slices (2 cups cubed) Italian-style bread, with crusts removed
1 tbsp. chopped fresh herbs, such as flat-leaf Italian parsley, rosemary and thyme
1/4 cup mild olive oil
1 clove garlic, minced
8 cups coarsely torn Romaine lettuce
1/3 cup fresh grated Parmesan cheese

Creamy Caesar Salad With Herbed Croutons

1. For dressing, place egg in a blender or food processor. Blend until smooth. Add oil in steady stream until well combined. Add remaining ingredients and blend thoroughly. Chill several hours or overnight to blend flavors.
2. For croutons, heat oil and garlic in a large skillet. Add bread and saut� until golden brown. Sprinkle with herbs.
3. To serve, place Romaine lettuce in serving bowl. Add Parmesan cheese and croutons. Drizzle with desired amount of dressing and serve. Refrigerate any portion of leftover dressing.
4. Note: Use kitchen shears to easily snip fresh herbs into the salad.
   Serves 4-6
   Preparation time: 20 minutes