Ingredients Jump to Instructions ↓

  1. For the Crouton s:

  2. 2 tbsp. unsalted butter , melted

  3. 2 tbsp. extra virgin olive oil

  4. 1 8-10 ounce loaf rustic Italian bread , crusts removed, cut into 1/4 inch cubes

  5. 2 tsp. salt

  6. 1/4 tsp ground cayenne pepper

  7. 1/2 tsp. freshly ground pepper

  8. For the Salad:

  9. 3 cloves garlic

  10. 4 anchovy fillets

  11. 1 tsp. salt

  12. 1 tsp. freshly ground pepper

  13. 1 tbsp. freshly squeezed lemon juice

  14. 1 tsp. Worcestershire sauce

  15. 1/2 tsp. Dijon mustard

  16. 1 large egg yolk

  17. 1/3 cup extra virgin olive oil

  18. 2 ten ounce heads romaine lettuce, outer leaves removed, inner leaves washed and dried

  19. 1 cup freshly grated Parmesan or Romano cheese or 2 

  20. 1/2 ounces shaved with a vegetable peeler

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°. Combine the butter and olive oil in a large bowl. Add the cubes of bread and toss until coated. Sprinkle the salt, cayenne pepper and black pepper until evenly coated. Spread the bread in a single layer on a 11x17 baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.

  2. Place the garlic, anchovy and salt in a large wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste.

  3. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard and egg yolk.

  4. Using the fork, whisk in the olive oil.

  5. Chop the romaine lettuce leaves into 1 to 1 1/2 inch pieces. Add the lettuce, croutons and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. To make a version of the dressing you can store, simply mince the garlic and anchovies and place with the remaining ingredients in a jar. Screw the lid on the jar tightly and shake to combine. Store refrigerated for up to 4 days.


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