Ingredients Jump to Instructions ↓

  1. 15 Anchovies

  2. 3 teaspoons 15ml Cracked black peppercorns

  3. 1 1/2 cups 355ml Extra-virgin olive oil

  4. 1 1/2 cups 219g / 7.7oz Freshly-grated parmesan cheese

  5. 3 Eggs

  6. 2/3 cup 157ml Red wine vinegar

  7. 1/2 cup 118ml Fresh lemon juice

  8. 3 tablespoons 45ml Pureed garlic

  9. 1/4 cup 59ml Dry mustard

  10. 1 tablespoon 15ml Celery salt

  11. 1/2 teaspoon 2 1/2ml Tabasco sauce

  12. 1/2 teaspoon 2 1/2ml Worcestershire sauce

  13. 1 Sourdough or hearty French or Italian Bread loaf, with crust - diced for croutons

  14. 7 Romaine lettuce heads - (7 to 8) (medium)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons. Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve. Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage. In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat. Heat a large dry cast-iron skillet over medium-high and cook the croutons, stirring constantly, until golden and crisp. Wash and dry the lettuce and break into bite-sized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve. This recipe yields 16 to 20 servings.


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