During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

This recipe for Classic Caesar Salad was featured in the February, 1994 edition of Gourmet magazine. Having prepared this version of the salad for over 13 years, I can whole heartily recommend it as being close to perfect. If the anchovies are not to your liking, feel free to omit them. Serves six.

Ingredients:

For croutons:
3 cups 1/2-inch cubes of fresh French or Italian bread
2 tablespoons olive oil

For dressing:
2 large garlic cloves, chopped
6 flat anchovies, rinsed, patted dry, and chopped
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 teaspoon salt
1/3 cup olive oil (preferably extra-virgin)
2 tablespoons water

1 head romaine lettuce, trimmed and torn into bite-size pieces
1/3 cup freshly grated Parmesan cheese

Directions:

Make croutons:
Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt to taste and spread in a jelly-roll pan. Bake croutons in middle of oven until golden, 10 to 15 minutes.

Make dressing:
In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.

In a large bowl toss romaine with dressing, Parmesan, croutons, and pepper to taste.

Coming tomorrow: Prime Rib