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Ingredients
- FOR THE CROUTONS
- 2 tablespoons unsalted butter, melted
- 1/3 cup extra-virgin olive oil
- 1 loaf (8 to 10 ounces) rustic Italian bread, crusts removed, cut into 3/4-inch pieces
- 1 tsp. kosher salt
- 1/2 teaspoon freshly ground black pepper
- FOR THE SALAD
- 2 cloves garlic
- 4 anchovy fillets
- 1 teaspoon freshly ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/3 cup extra-virgin olive oil
- 2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
- 1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
Details
Adapted from marthastewart.com
Preparation
Step 1
Make the croutons: Preheat oven to 450 degrees. Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on an 11-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.
Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.
Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk
Using the fork, whisk in the olive oil.
Chop romaine leaves into 1- to 1½-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days
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