Adjusted from here.
4 servings
Oven 400.
Croutons
Optionally remove crusts from
1/2 lb of country or sourdough bread
Cut into 1" wide strips; tear into 1" x 1" squares. Toss with
1/4c olive oil
a little salt
and toast for 10 minutes, toss, and then another 8 minutes until golden brown and crunchy.
Dressing
In a mini-cuisinart, chop
4 anchovy fillets
1/2 clove garlic
until it's a fine paste. Add
1/2 egg yolk
and drizzle in
3/8 cup oil
and then add
1.5-2T lemon juice
1/2t wine vinegar
3/8t Worcestershire sauce
salt and pepper to taste
1.5 oz parmesan, finely grated (about 1/2c)
reserving some parm for garnish
Alternative
In a blender, blend (at slow speed!)
1 egg yolk
1/4t dried mustard or better,...
1/4-1/2 t dried acacia powder + 1T water
Blend thoroughly and wait 5 min; blend again. Add
four anchovies
1/2 clove garlic
and blend thoroughly again.
Drizzle in slowly (blender on slow speed!)
3/8 c oil
add
1.5 - 2 T lemon juice
.5 t wine vinegar
3/8t Worcester sauce
salt, pepper
1/2c grated parm
Salad
Tear up one head or more of
Romaine lettuce
into bite-sized pieces and place in a large bowl. Add
the croutons
and pour on
much of the dressing
and toss to coat. Garnish with
remaining parmesan
black pepper