Ingredients

7 garlic cloves

5 anchovy fillets, drained, chopped

3/4 cup mayonnaise

1/4 cup buttermilk

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

• 1/4 cup olive oil
• 3 cups 1-inch cubes crustless day-old sourdough bread

• 1 pound fresh lump crabmeat, picked over
• 14 cups bite-size pieces romaine lettuce (about 10 ounces)
• 3 cups mixed baby greens
• 1/3 cup freshly grated Parmesan cheese

Description

The Salty Anchovies Complement The Briny Sweetness Of The Crabmeat. Buttermilk Lightens The Dressing And Makes This Version Of The Classic Caesar...

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