I made this at my cooking camp! It was the first salad that I really liked! It was soooo good! Must try!
For the croutons:
3 tablespoons extra-virgin olive oil
1 clove crushed garlic
1 tablespoon finely chopped flat-leaf parsley
6 thick slices crusty white bread (not sourdough), cut into 1-inch cubes
-For the dressing:
2 cloves garlic, finely minced
1 large egg yolk or 1 tablespoon prepared mayonnaise
1 tablespoon Dijon mustard
3 large anchovies
2 tablespoons freshly squeezed lemon juice
½ teaspoon coarse salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
2 heads romaine lettuce, torn into 2-inch pieces
Parmigiano-Reggiano cheese, shaved or grated
1. To make the croutons: Preheat the oven to 350°. In a large bowl, combine the oil, garlic, and parsley. Add the bread cubes and toss to combine. Transfer to a baking sheet and bake until golden and crisp, about 10 minutes. Set aside to cool.
2. To make the dressing: In a large bowl, combine the crushed garlic, egg yolk or mayonnaise, and mustard. Add the anchovies and mash with the back of a fork until it forms a paste. Add the lemon juice, salt and pepper. Whisking constantly, slowly drizzle in the olive oil, a bit at a time, until it is completely emulsified. Set aside.
3. In a serving bowl, combine the lettuce with the salad dressing and toss to combine. Top with the croutons and shaved or grated cheese, to taste. Serve immediately.