Garlicky Cesar Salad Pasta

My spouse made this for me on our first date and it's been one of my very favorite meals ever since.  This recipe is based on a traditional Cesar Salad (from TJ) but I skip the anchovies.

Croutons (yes, of course, make your own)

1/3 loaf of stale ciabatta, baguette, multigrain or whatever is handy (Sadie Rose and Bread & Cie are my favorites, until I learn to make awesome bread), cut into 1/2" cubes

olive oil

sea salt or garlic salt

Heat a large pan on medium-low.  Add the bread cubes and drizzle lightly with olive oil. Add a few pinches of salt.  Toss to coat well and toss every now and again to allow the croutons to brown evenly.  Toast until golden. 

Dressing

6 tablespoon extra virgin olive oil (from Calivirgin or Good Faith)
2 tbsp Balsamic Vinegar
juice from ½ small lemon (off my tree)
2 cloves fresh garlic, pressed (from Sage Mountain Farm)
1&1/2 teaspoon dijon or stone ground mustard (try SoNo until you learn to make it yourself)
a goodly pinch of sea salt
2 goodly pinches of fresh cracked black pepper

Mix well or blend dressing ingredients together (I just make this in a jar, screw the lid on and shake).

1 big head romaine lettuce, cut or torn into bite sized pieces (JR Organics has amazing lettuce!)
½ cup parmesano reggiano cheese, microplaned 
1/4 pound angel hair pasta (I get mine in bulk at OB Peoples Co-op)

sea salt

Heat a couple quarts of water to a boil, add a couple teaspoons of salt, return water to a boil and add pasta, stirring occasionally.  Angel hair cooks real fast and I hate over cooked pasta so taste it after 3 minutes and see if it's al dente.  As soon as it's done, drain it (do not rinse!) and give it a light coating of the dressing so it doesn't stick together.

In a separate large bowl, toss the romaine and dressing, then add the parm and toss to combine. 

Plate a handful of angelhair, top with a big helping of salad and garnish with croutons.

Serves 2-4