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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
50 mins
Serve this salad with as much dressing and cheese as your heart desires!
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Ingredients
For the croutons:
- 4 Tbsp. salted butter
- 1/4 cup extra-virgin olive oil
- 8 cups cubed French bread
- 2 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- 1 tsp. kosher salt
- 1 tsp. black pepper
For the dressing:
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 4 anchovy fillets
- 1 Tbsp. dijon mustard
- 1 Tbsp. balsamic vinegar
- 1 tsp. Worcestershire sauce
- Juice of 1/2 lemon
- Kosher salt and black pepper, to taste
- 1/4 cup shredded parmesan cheese
For the salad:
- 3 romaine lettuce hearts, trimmed and quartered lengthwise
- 1/2 cup parmesan cheese shavings
Directions
- Step 1For the croutons: Preheat the oven to 250˚. Melt the butter with the olive oil in a small saucepan over low heat. Throw the bread cubes into a large bowl. Drizzle in the butter–olive oil mixture and toss them until they’re all coated. Stir the Italian seasoning, red pepper flakes, salt and black pepper in a small bowl, sprinkle the mixture all over the bread cubes and toss to coat. Spread out the bread in a single layer on a baking sheet and bake, tossing twice, until the croutons are crisp, about 25 minutes. Set aside to cool completely.
- Step 2For the dressing: Combine the olive oil and garlic in a blender. Add the anchovies. (Don’t be grossed out! You won’t even know they’re there.) Next, add the mustard, vinegar, Worcestershire sauce and lemon juice and season with salt and pepper. Blend the dressing until totally smooth, then add the parmesan and blend until smooth again.
- Step 3For the salad: Arrange the romaine on a platter. Drizzle with most of the dressing. Top with the croutons and sprinkle with the shaved parmesan. Serve with the remaining dressing on the side.
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