Ingredients
2 heads Romaine Lettuce
1 can Anchovies (flat)
2 Eggs
4 cloves Garlic Cloves (medium)
4 tablespoons Lemon Juice
4 teaspoons Mustard; Dijon
2/3 cup Olive Oil; extra-virgin
1/2 cup Cheese; Parmesan
3 cups Bread; sourdough or country
1 tablespoon Salt; Kosher
1/2 tablespoon Pepper; Black
3 tablespoons Worcestershire Sauce
Preparation
THE DRESSING
Chop 6-8 individual anchovy fillets. Chop garlic cloves. Mash both together in oil from anchovy can with pinch of kosher salt.
Add yokes (and some whites, if desired) from eggs (boiled for one minute). Add lemon juice, mustard, Worcestershire sauce, and 1/2 cup of olive oil. Whisk together until slightly thickened. Whisk in 1/4 cup of Parmesan cheese (grated fine). Add additional salt, pepper and/or lemon juice to taste. This dressing can be made and stored in a refrigerator overnight, if desired.
THE CROUTONS
Tear or cut bread into (approximately) one inch square pieces. Add 2-3 tablespoons of olive oil, salt and pepper. Lay out in single layer on baking sheet. Bake at 375 degrees until browned (approximately 15 minutes), tossing once or twice.
THE LETTUCE
Tear leaves into smaller pieces. Be sure they are completely dry.
PREPARE THE SALAD
Mix together thoroughly the lettuce, dressing, and croutons. Plate. Add additional Parmesan cheese (preferably thinly shaved), salt and pepper.
Place individual anchovies, if desired, on top of salad for appearance.
