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 tbs olive oil and soaked bread cubes in 12-inch nonstick pan.
Cook over medium-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 10 seconds. 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, and Worcestershire sauce together in large bowl. Let stand 10 minutes.
4. Whisk anchovies and egg yolks into garlic/lemon juice mixture.
While whisking constantly, drizzle olive oil and extra-virgin olive oil into bowl in slow, steady stream until fully emulsified.
Add ½ cup grated Parmesan and pepper to 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.
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