Ingredients Jump to Instructions ↓

  1. Dressing Ingredients

  2. 4 oil -packed anchovy fillets, chopped

  3. 3/4 C grated parmesan cheese

  4. 1/2 C mayonnaise

  5. 2 1/2 Tbsp fresh lemon juice

  6. 2 tsp Dijon mustard

  7. 4 garlic cloves, minced

  8. 1 tsp Worcestershire sauce

  9. 1/4 C water

  10. 3/4 C extra-virgin olive oil Crouton Ingredients

  11. 1/2 C olive oil

  12. 1 Tbsp minced garlic

  13. 1/4 C chopped parsley

  14. 4 C bread cubes (1" squares) Salad Ingredients

  15. Romaine - 1-2 heads torn up

  16. parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Make the dressing: In a blender combine the anchovy, cheese, mayo, lemon, mustard, garlic, worcestershire, and water and puree.

  2. With the motor still running, add the olive oil in a steady thin stream. If the oil seems to be sitting on top, stop pouring and let blend until oil is incorporated, start pouring in again.

  3. Once oil is incorporated pour into container and refrigerate. Makes about 3 C so you can keep the extra for more salads!

  4. Make the croutons: Preheat oven to 350°F.

  5. In a large bowl, mix together the olive oil, garlic, parsley and salt.

  6. Add the bread and toss to mix well. Spread evenly on an ungreased cookie sheet. Bake at 350° F oven for 15 minutes or until just turning light brown.

  7. Mix together the greens, cheese, and 2 Tbsp dressing. Sprinkle top with a handful of croutons.


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