Ingredients

• For the Dressing:
• 2 cloves garlic, minced
• 2 anchovy fillets, minced (or 1 tsp anchovy paste)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 large egg yolk
• 1/2 cup extra virgin olive oil
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• For the Salad:
• 2 heads romaine lettuce
• 1/2 cup Parmesan shavings
• For Croutons:
• 4 cups cubed bread (day-old French or Italian)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt to taste

Instructions

1. Make the croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic, and salt. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy.
2. Make the dressing: In a large wooden bowl, mash garlic and anchovies into a paste with a fork.
3. Whisk in lemon juice, Dijon mustard, and Worcestershire sauce.
4. Add egg yolk and whisk until smooth.
5. Slowly drizzle in olive oil while whisking constantly until dressing is thick and emulsified.
6. Stir in grated Parmesan. Season with salt and pepper.
7. Assemble: Wash and dry romaine lettuce. Tear into bite-sized pieces.
8. Add lettuce to the bowl with dressing. Toss until leaves are well coated.
9. Top with croutons and Parmesan shavings. Serve immediately.