½ fresh baguette, cut into ¾ -1 inch cubes (3 cups)
6T olive oil
2 cloves garlic, crushed
4-6 oil-packed anchovies
4 cloves garlic, crushed
1 egg yolk
1 tsp. lemon zest
3T lemon juice
2 tsp. Dijon mustard
½ tsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. pepper
½ cup extra virgin olive oil
¼ cup Parmigiano-Reggiano, grated
2 large heads Romaine lettuce
½ cup Parmigiano-Reggiano, grated
1. Pre-heat oven to 350°F.
2. Place the bread cubes into a large bowl. In a small bowl, mix together the olive oil and garlic until combined. Add the garlic oil mixture to the bread cubes and toss until coated.
3. Spread the cubes onto a baking sheet in a single layer. Bake until the bread cubes are golden brown, about 15-17 minutes.
1. In a blender, add the anchovies, garlic, egg yolk, lemon zest, juice, mustard, Worcestershire sauce, salt and pepper. Pulse a few times until all ingredients are combined.
2. With the blender running on “low” speed, slowly add the olive oil in a steady stream.
3. Stop the blender and stir in the cheese.
1. Wash the heads of Romaine lettuce. Cut off the stems, and then cut the head into quarters. Lay on a platter or salad plate. Drizzle the salad dressing over each spear.
2. Sprinkle the cheese, top with croutons and serve immediately.
TIPS & TRICKS
• Croutons can be made and kept in airtight container for a week.
• Dressing can be made 3 days in advance. It also made a great dip for crudités veggies and stemmed artichokes.