Ingredients Jump to Instructions ↓


  2. 1/4 c canola oil

  3. 1/4 c extra-virgin olive oil

  4. 6 oil -packed anchovies

  5. 4 cloves garlic , smashed and peeled

  6. 1 large egg yolk

  7. 2 tbsp fresh lemon juice

  8. 2 tsp dijon mustard

  9. 1 tsp finely grated lemon zest

  10. 1/2 tsp worcestershire sauce

  11. 1/4 tsp kosher salt

  12. 1/4 tsp freshly ground black pepper

  13. 1 oz parmigiano -reggiano, finely grated THE SALAD

  14. 3 oz parmigiano -reggiano

  15. 1 large head romaine

  16. salt and freshly ground black pepper

  17. garlic -butter croutons CROUTONS

  18. 4 slices white sandwich bread

  19. 6 tbsp unsalted butter

  20. 3 garlic cloves, smashed and pealed

  21. salt

Instructions Jump to Ingredients ↑

  1. DRESSING 1. combine the canola and olive oils. put the remaining dressing ingredients except the Parmigiano in a blender and blend until thoroughly combined 2. with the motor running on medium high, carefully pour in the oils in a slow, steady stream. the dressing will emulsify as soon as all of the oil is incorporated. stop the motor, add the parmigiano, and blend to combine SALAD 1. cut Parmigiano into small cubes and pulse it in a small food processor until coarsely grated (not too fine)

  2. put the lettuce in a large salad bowl. drizzle a scant 1/3 cup of the dressing over the lettuce and toss well. add 1/4 cup of the Parmigiano and toss well. season to taste with salt and pepper.

  3. CROUTONS 1. cut bread into 1" pieces; melt butter in saucepan, add garlic and mash gently with wooden spoon (med heat), cook 3-4 minutes 2. remove from heat, discard garlic, and drizzle butter over cubes on baking sheet, tossing with hands. spread to single layer, sprinkle with salt, and bake at 350 for 15 min


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