• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsManganese, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large garlic clove, halved lengthwise

  2. 3/4 to 1 cup extra-virgin olive oil

  3. 1 (3-oz) Portuguese roll or a 7-inch piece of baguette, cut into 3/4-inch cubes

  4. 8 anchovy fillets packed in oil, drained

  5. 1 large egg

  6. 2 tablespoons fresh lemon juice

  7. 3 hearts of romaine (an 18-oz package), leaves separated but left whole

  8. 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

  9. Special equipment: a very large salad bowl (preferably wooden)

Instructions Jump to Ingredients ↑

  1. Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic).

  2. Heat 3/4 cup oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. Add bread cubes and sauté, turning occasionally, until golden on all sides, about 2 minutes. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 tablespoons.

  3. Put anchovies in salad bowl and mash to a paste using 2 forks. Whisk in egg and lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Add salt to taste.

  4. Add romaine leaves to dressing and toss to coat. Add croutons and toss briefly.

  5. Divide salad among 6 large plates, then sprinkle with cheese and pepper to taste. Serve immediately.


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