Ingredients Jump to Instructions ↓

  1. 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

  2. 8 anchovy fillets

  3. 3 tablespoons fresh lemon juice

  4. 3 garlic cloves

  5. 2 tablespoons Dijon mustard

  6. 3/4 cup olive oil

  7. 3 tablespoons olive oil

  8. 4 garlic cloves, minced

  9. 2 teaspoons chopped fresh thyme

  10. 1 teaspoon chopped fresh rosemary

  11. 3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)

  12. 12 cups coarsely torn hearts of romaine (about 9 ounces)

  13. 1/2 cup freshly grated Parmesan cheese

  14. Cracked black pepper

Instructions Jump to Ingredients ↑

  1. Make dressing:

  2. Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

  3. Make croutons and salad:

  4. Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut
 until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

  5. Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.


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