Made with a friend, really good.
Source: Serious Eats
Ingredients
- 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 3 cups hearty bread, cut into 3/4-inch cubes
- 2 ounces finely grated Parmesan cheese (about 1 cup), divided
- Kosher salt and freshly ground black pepper
- 1 large egg yolk
- 1 tablespoon (15ml) lemon juice
- 2 to 6 anchovies
- 1 teaspoon (5ml) Worcestershire sauce
- 1/3 cup (80ml) canola oil
- 2 heads romaine lettuce, inner leaves only, washed and dried, large leaves torn, smaller leaves left intact
Steps
- Croutons (do first): preheat oven to 375F. Whisk for 30 sec: 3 TB EVOO with 2 cloves (2 tsp) minced garlic. Strain garlic from oil. Toss the oil with the cubed bread. Toss again with 2 TB parmesan, salt, and pepper. Bake about 15 min until pale golden brown and crisp. Toss with 2 TB parmesan and let cool.
- Dressing (do while croutons are baking): combine 1 egg yolk, 2-6 anchovies, 1 tsp Worcestershire, 1 TB lemon juice. Blend while slowly adding in 1/3 cup canola oil. Whisking constantly, incorporate 1/4 cup EVOO (blending EVOO will make it bitter). Add extra salt and pepper.
- Serve: toss, sprinkle with extra croutons and parmesan.