Caesar Salad Spears

• 1/4 cup extra-virgin olive oil
• 7 Belgian endives
• 1/2 teaspoon finely grated lemon zest
• 3-4 anchovy fillets, mashed
• Salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 2 cups bread crumbs - see below
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 1/4 cup mayonnaise
• 4 small garlic cloves, smashed 

 Bread Crumbs

• 6 to 8 slices of Sourdough, French, or Italian bread
• 2 tablespoons butter or olive oil (optional)
• 3 tablespoons olive oil
• 2 teaspoons parsley, finely chopped
• 2 teaspoons thyme, finely chopped
• 1 teaspoon rosemary, finely chopped
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon Mrs Dash Table Blend seasoning

• Preheat your oven to 400 degrees.  Cut 6 slices of the bread, including the crusts, into 1/2-inch pieces.  In a large mixing bowl, toss the diced bread with 3 Tablespoons olive oil, and the parsley, thyme, rosemary, salt, and Mrs Dash Table Blend seasoning.  Mix the ingredients thoroughly, so that the bread is coated with the oil and seasonings.  Bake for 8  minutes, or until lightly browned.

 Caesar Salad

1. Meanwhile, in a bowl mash the anchovies to a paste with the garlic and a pinch of salt using a spoon. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
2. Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.