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Ingredients
- Croutons
- 5 Tbsp extra-virgin olive oil
- 1/2 tsp garlic paste
- 1/2 - 3/4 loaf ciabatta, cut into 3/4 inch cubes (about 5 cups)
- 1/4 cup water
- 1/4 tsp table salt
- 2 Tbsp finely grated parmesan cheese
- Salad
- 3/4 tsp garlic paste
- 2-3 Tbsp lemon juice
- 1/2 tsp Worcestershire Sauce
- 6 anchovy fillets, patted dry, mashed in mortal and pestal
- 2 large egg yolks (1/4 cup Eggbeaters)
- 5 Tbsp canola oil
- 5 tsp extra-virgin olive oil
- 3/4 cup finely grated parmesan cheese
- Fresh ground pepper
- 2-3 romaine hearts- 3/4 inch thick slices, 8 to 9 lightly pressed cups
Details
Servings 8
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
Croutons
1. Combine olive oil and garlic paste in small bowl- set aside. Place bread cubes in large bowl, sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tbsp oil and soaked bread cubes in 12 inch non-stick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
2. Remove skillet from heat, push croutons to sides of skillet to clear center; add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl, set aside.
Salad
1. Whisk garlic paste and 2 tbsp lemon juice together in large bowl, set aside.
2. Whisk worchestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra-virgin olive oil into bowl, in slow, steady stream until fully emulsified. Add parmesan cheese and pepper to taste; whisk until incorporated.
3. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tbsp lemon juice. Serve immediately, passing remaining ¼ cup parmesan separately.
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