This is the perfect Caesar salad for someone who may not *love* anchovies.
from your local bakery for the croutons; it makes a big difference. Toss the salad together with the dressing just before serving to keep the lettuce nice and crunchy.4 medium garlic cloves, smashed, divided1 can boneless, skinless smoked trout fillets in canola oil, undrained3 tablespoons lemon juice 2 medium romaine lettuce hearts, cut into 1-inch-wide strips Preheat oven to 425°F.
Bake in preheated oven, stirring occasionally, until golden brown, 12 to 16 minutes. Remove croutons from oven, and let cool completely, about 15 minutes.Meanwhile, combine canned trout , about one-third of the Parmesan, egg yolk, lemon juice, capers, Dijon, Worcestershire sauce, remaining smashed garlic clove, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in a blender. Process until smooth, about 20 seconds.
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