Stacked Caesar Salad With Parmesan Rafts

By Sunset
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1 sourdough baguette (about 2 in. wide; 8 to 12 oz.)

About 3/4 cup extra-virgin olive oil

1 1/3 cups finely shredded parmesan cheese (about 1/4 lb.)

1/3 cup lemon juice

9 canned anchovy fillets, drained

4 teaspoons minced garlic

3/4 teaspoon fresh-ground pepper

About 1/2 teaspoon salt

4 quarts tender inner romaine lettuce leaves (max. 8 in. long, 1 1/3 lb. total; see notes), rinsed and crisped

1 cup parmesan cheese curls (each about 3 in. long and 1 in. wide, 3 oz. total; see notes)

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