Caesar Dressing

• 1 cup Mayonnaise
• ½ tsp kosher salt
• ½ tsp white pepper, ground
• 1 tsp fresh thyme, chopped
• ¼ cup sour cream
• 1 garlic clove
• 2 Tbsp Champagne vinegar
• 1 cup parmesan cheese, finely grated
• 1 anchovy filet
• 2 fl oz milk

1. Soak anchovy filet in 2 fl oz milk for about 30 minutes to remove saltiness.
2. Remove anchovy from milk and pat dry on paper towel.
3. Place all ingredients in a blender and mix until incorporated (about 10-15 seconds).
4. Store in plastic container and refrigerate.

Parmesan Crackers

• 2 cups parmesan cheese, grated

1. Preheat oven to 375 degrees.
2. Sprinkle the parmesan cheese in an even layer on a sheet pan lined with parchment paper.
3. Place in oven until golden brown (about 30 minutes). Remove and cool to room temperature.
4. Once cold, break into small chips and store in a plastic container at room temperature.

Brown Butter-Thyme Croutons

• ½ stick of butter
• 12 slices of english muffin bread, frozen
• 4 tsp fresh thyme, chopped
• ¼ tsp kosher salt
• ¼ tsp black pepper, ground

1. Preheat oven to 275 degrees.
2. Dice frozen bread into ½ inch cubes.
3. Place bread in a mixing bowl and season with salt and pepper.
4. In a small sauté pan over medium-high heat; melt butter until just browned. Remove from heat and add fresh thyme.
5. Pour butter mixture over bread and fold gently.
6. Place mixture on a sheet pan lined with parchment paper and bake until crispy (about 30 minutes).
7. Store in a plastic container at room temperature.

Assembly:

• 40 Baby Romaine Leaves
• ½ cup Caesar Dressing
• 1 cup Parmesan Crackers
• 40 Brown Butter-Thyme Croutons
• 8 Lemon Wedges

In a large mixing bowl, gently toss Romaine Leaves with Caesar Dressing until thoroughly mixed. Divide leaves among each of 8 serving plates. Sprinkle 1 Tbsp Parmesan Crackers around the Romaine Leaves and follow with five Brown Butter-Thyme Croutons. Garnish with 1 Lemon Wedge and offer with freshly cracked black pepper.