Great for the hot weather we are having - it hit 115F a few days ago! This dressing is great - nice and creamy! For the croutons 5 tbs olive oil 1 garlic clove, mashed to paste (about ½ teaspoon) ½ - ¾ loaf ciabatta or similar rustic bread, cut into ¾-inch cubes (about 5 cups) ¼ cup water ¼ tsp table salt 2 tbs finely grated Parmesan For the Salad 1 large garlic clove, mashed to paste (about ¾ teaspoon) 2 to 3 tbs fresh lemon juice ½ tsp Worcestershire sauce about 6 anchovy filets, patted dry with paper towels and finely minced ( to get 1 tbs) 2 large egg yolks 1/3 cup olive oil 1 bs olive oil 1 ½ ounces Parmesan, finely grated (about ¾ cup) Ground black pepper 2 to 3 romaine hearts, cut crosswise into ¾-inch thick slices, rinsed, and dried very well 1. Make the Croutons: Combine 1 tbs oil and garlic paste in small bowl;set aside. Place bread cubes in large bowl. Sprinkle with water and salt; toss, squeezing gently so bread absorbs water. Place remaining 4 tbsolive oil and soaked bread cubes in 12-inch nonstick pan. Cook overmedium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes. 2. Remove pan from heat, push croutons to sides of skillet to clear center;add garlic/oil mixture to clearing and cook with residual heat of pan for 10seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside. 3. For the Salad: Whisk garlic paste, 2 tablespoons lemon juice, andWorcestershire sauce together in large bowl. Let stand 10 minutes. 4. Whisk anchovies and egg yolks into garlic/lemon juice mixture. Whilewhisking constantly, drizzle olive oil and extra-virgin olive oil into bowl in slow,steady stream until fully emulsified. Add ½ cup grated Parmesan and pepperto taste; whisk until incorporated. 5. Add greens to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tbs lemon juice. Serve immediately passing remaining ¼ cup Parmesan.
All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.