DECONSTRUCTED CASEAR SALAD

Ingredients: 2-3 heads baby romaine lettuce, leaves separated 2 cups homemade garlic croutons (cubed bread, olive oil, garlic powder – bake for 20 minutes in 350˚ oven) 1 cup shredded Parmesan cheese 1 tin anchovy fillets Dressing: 2 tablespoons lemon juice 2 tablespoon red wine vinegar 1 teaspoon sugar 4 anchovies from tin, chopped 1 teaspoon capers 1 teaspoon Dijon mustard ¼ cup olive oil Place all ingredients in a bowl and whisk well until thickened slightly.  (Can be made a day in advance.) To serve:  Spread the lettuce leaves on a serving platter around the perimeter.  In the center toss the bread croutons with the cheese. Lay the remaining anchovy fillets (not the oil in the tin) across the bread croutons.  Drizzle the dressing over the lettuce leaves just before serving.  Serves 8.