Serves 4 to 6
If you prefer not to use the raw egg yolk in this recipe, substitute one tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.
Ingredients:
FOR THE CROUTONS:
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 eight-to ten ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
1 teaspoon salt
1/4 teaspoons cayenne pepper
1/2 teaspoons freshly ground black pepper
FOR THE SALAD:
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 ten-ounce heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
Instructions:
1. Make the croutons: Preheat oven to 450°. Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on an 11-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.
2. Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.
3. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk
4. Using the fork, whisk in the olive oil.
5. Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.
Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
