Ingredients:

  • cups stale bread, cubed (1-inch)
  • Tbsp Extra Virgin Olive Oil (for croutons)
  • /2 tsp Garlic Powder (for croutons)
  • /4 tsp Dried Oregano (for croutons)
  • Salt and Black Pepper (to taste, for croutons)
  • medium Anchovy fillets, drained
  • large Garlic Cloves
  • /2 tsp Kosher Salt (for paste)
  • large Egg Yolk (room temperature)
  • tsp Dijon Mustard
  • Tbsp Fresh Lemon Juice
  • tsp Worcestershire Sauce
  • /2 cup Light Olive Oil (for dressing)
  • /4 cup finely grated Parmigiano-Reggiano (for dressing)
  • large heads Romaine Lettuce Hearts
  • /2 cup Shaved Parmesan (for finishing)

Instructions:

  1. Prepare the Croutons: Toss bread cubes with 3 Tbsp olive oil, garlic powder, oregano, salt, and pepper. Bake at 375°F (190°C) or sauté until golden brown and crisp (about 8-10 minutes). Let cool completely.
  2. Make the Anchovy-Garlic Paste: Using a heavy knife or mortar and pestle, mash the anchovies, garlic, and 1/2 tsp kosher salt together into a smooth, fine paste.
  3. Build the Emulsion Base: In a small bowl, whisk together the room temperature egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce until pale and slightly thickened. Mix in the anchovy-garlic paste thoroughly.
  4. Emulsify the Oil: Very slowly—drip by drip initially—whisk in the 1/2 cup of light olive oil. Once the mixture stabilizes and emulsifies, you can increase the oil flow to a thin, steady stream while whisking vigorously.
  5. Finish the Dressing: Whisk in the 1/4 cup of finely grated Parmesan cheese and black pepper. Taste and adjust seasoning if necessary. If the dressing is too thick, thin slightly with 1-2 teaspoons of cold water.
  6. Prep the Greens: Wash, thoroughly dry (using a spinner if possible), and roughly chop the romaine lettuce. Place the dry leaves in a large mixing bowl.
  7. Dress and Toss: Add about two-thirds of the dressing to the lettuce. Toss gently but thoroughly until every leaf is lightly coated. Add more dressing sparingly only if needed.
  8. Final Assembly: Add the cooled croutons and half of the remaining shaved Parmesan to the bowl. Toss once or twice lightly.
  9. Plate and Garnish: Divide the salad onto chilled plates. Top generously with the remaining shaved Parmesan and a final grinding of fresh black pepper. Serve immediately.