Ingredients:

  • cups (about 150g) cubed day-old sturdy bread (sourdough or rustic white)
  • Tbsp (45ml) Extra Virgin Olive Oil
  • large clove Garlic, finely minced (for croutons)
  • /4 tsp Kosher Salt (for croutons)
  • Pinch of freshly ground Black Pepper (for croutons)
  • large Egg Yolks (room temperature)
  • large cloves Garlic, mashed to a paste (for dressing)
  • medium Anchovy Fillets (oil-packed), mashed to a paste
  • tsp Dijon Mustard
  • Tbsp fresh Lemon Juice
  • tsp Worcestershire Sauce
  • /2 cup (120ml) light-tasting Olive Oil (for dressing)
  • /4 cup (25g) freshly grated Parmesan cheese (for dressing)
  • Freshly ground Black Pepper (for dressing)
  • large heads Romaine Lettuce, washed, dried thoroughly, and roughly chopped
  • /2 cup (50g) finely grated Parmesan cheese (for assembly)

Instructions:

  1. Preheat oven to 350°F (175°C) or heat a large frying pan over medium heat.
  2. In a bowl, toss the cubed bread with 3 Tbsp olive oil, minced garlic, salt, and pepper until evenly coated.
  3. Oven Method: Spread cubes in a single layer on a baking sheet and bake for 8–10 minutes, turning halfway, until golden and crunchy. Stovetop Method: Sauté cubes in the frying pan, stirring frequently, until golden brown and crisp on all sides (about 5–7 minutes). Set aside to cool.
  4. For the dressing, combine the mashed garlic paste, anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce in a medium bowl (or food processor). Whisk well.
  5. Add the room-temperature egg yolks and whisk vigorously until the mixture lightens slightly.
  6. Begin slowly drizzling the 1/2 cup of olive oil into the mixture, drop by drop initially, while whisking constantly and very rapidly until the mixture thickens (emulsifies). Increase oil stream slightly once stable.
  7. Once all oil is incorporated, whisk in the 1/4 cup of grated Parmesan cheese and plenty of black pepper. Taste and adjust seasoning.
  8. Ensure the chopped Romaine lettuce is bone dry. Place it in a very large, clean mixing bowl.
  9. Pour about half of the dressing over the lettuce. Gently toss the leaves until lightly coated. Add more dressing as needed, ensuring the leaves are glistening, not swimming.
  10. Add the cooled croutons and the 1/2 cup of finely grated Parmesan cheese to the bowl. Toss once or twice more very gently to combine.
  11. Divide immediately onto chilled plates. Top each serving with extra Parmesan shavings and a final crack of black pepper. Serve immediately.