Cook the Issue 2010: Caesar Salad Redux: Once More, with Anchovies

I shopped, I cooked, I conquered!  The first time I made this salad, when I went to the anchovy jar there was nothing but an oily anchovy sludge under some congealed olive oil.  I tried to compensate, but the salad dressing was lackluster-- and Caesar's salad must be above suspicion.  But, experience is the teacher of all things and this time I made two changes-- first was to use the full measure of anchovies-- fresh and full of salty flavor.  The second change was to make the croutons from French Bread.  Both changes were superb.  The garlic and anchovies make this dressing a blast of intense flavor.  The French Bread croutons were light, and much-munched on by certain little children.  My only caveat is not that you should beware the Ides of March, but that you should beware the Breath of Garlic-- make sure that you and your partner both partake of the salad, or don't expect much kissing!