Caesar Salad

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2 garlic cloves

1/8 teaspoon coarse salt

1/4 pound rustic bread (half a small loaf ), crusts removed, cut into 3/4-inch cubes

1 anchovy fillet (optional)

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Dijon mustard

1/2 teaspoon freshly ground pepper

2 tablespoon extra-virgin olive oil

2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips

1/2 ounce Parmesan cheese, shaved

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