Shortcut Caesar Salad

• The Croutons↗
• slices baguette, about 1/3-inch thick↗16
• extra virgin olive oil↗1 tablespoon
• The Salad
• prepared mayonnaise↗1⁄4 cup
• extra virgin olive oil↗2 tablespoons
• fresh lemon juice↗1 tablespoon
• fish sauce↗1 1⁄2 teaspoons
• small garlic clove, minced to a paste↗1
• fresh ground pepper↗
• lb well-chilled romaine lettuce hearts, torn into bite-size pieces↗1 lb
• freshly grated parmesan cheese3 tablespoons

Step-by-step instructions

1. 1

   To prepare the croutons, preheat the oven to 400 degrees.

2. 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. 3

   Put the mayonnaise in a small bowl and slowly whisk in the olive oil, lemon juice, fish sauce and garlic.

4. 4

   Add several grinds of pepper. Taste and adjust the seasoning.

5. 5

   Toss the romaine with enough of the dressing to coat the leaves nicely.

6. 6

   Add the Parmesan and croûtons and toss again.

7. 7

   Serve immediately on chilled plates.