Ingredients
Equipment
Method
Croutons Preparation
- Place bread cubes into a bowl. Add minced garlic, 1 tablespoon of olive oil, and salt. Toss gently so the bread absorbs the oil.
- Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer seasoned bread into the skillet.
- Cook, stirring frequently, until browned and crisp, 8-10 minutes. Transfer croutons to a bowl and set aside.
Dressing Preparation
- In a large bowl, whisk together lemon juice, egg yolks, minced garlic, anchovy paste, black pepper, and Worcestershire sauce. While continuing to whisk, drizzle in olive oil until fully emulsified.
- Add 1/2 cup grated Parmesan and whisk until incorporated.
Assembly
- Right before serving, add the croutons and drizzle the dressing over romaine lettuce. Toss gently to coat.
- Sprinkle with more Parmesan cheese. Enjoy!
Nutrition
Notes
Feel free to customize your salad with grilled chicken, bacon, or avocado. Store leftovers in an airtight container without dressing for best freshness.
