• 1             head of romaine lettuce
• 3             slices of sourdough bread
• 2             ripe tomatoes, diced
• 1             5-ozcan of white cannellini beans (drained)

Caesar dressing:

• 6               tablespoons, Balsamic Vinegar
• 3               tablespoons, Dijon mustard
• 6               tablespoons, extra virgin olive oil
• 1              clove of garlic, peeled
• 1               tablespoon white pepper
• 6              anchovy fillets, (optional) but recommended
• 1              teaspoon salt
• ¼             cup sliced fresh basil

1. Lightly toast bread. Chop into 1" cubes and put into mixing bowl

With tomatoes and beans.

2. In a food processor, add vinegar, garlic and anchovy. Blend on low.

Slowly add olive oil a few drops at a time. Stop. Now add the

Mustard, pepper, salt and basil. Now blend until smooth.

3. Chop the romaine into 1" squares and mix with bread. Pour the

Dressing over the salad, toss well and serve at once.

You may want to add a few shavings of fresh Parmesan