Ingredients:
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
1 loaf rustic Italian bread, crusts removed,cut into 3/4 inch pieces ( eight-to ten ounce)
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolks
1/3 cup extra virgin olive oil
2 heads romaine lettuce, outer leaves discarded,inner leaves washed and dried ( 10 ounce)
1 cup freshly grated parmesan cheese or 1 cup romano cheese ( or 2 1/2 ounces shaved with a vegetable peeler)
Directions:
Make the croutons: Preheat oven to 450F.
Combine butter and olive oil in a large bowl.
Add bread cubes, and toss until coated.
Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
Spread bread in a single layer on an 11-by-17-inch baking sheet.
Bake until croutons are golden, about 10 minutes.
Set aside until needed.
Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
Using two dinner forks, mash garlic and anchovies into a paste.
Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
Chop romaine leaves into 1- to 1 1/2-inch pieces.
Add croutons, romaine, and cheese to the bowl, and toss well.
If you wish, grate extra cheese over the top.
Serve immediately.
To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
Screw the lid on the jar tightly, and shake to combine.
Shake the jar before each use.
Store, refrigerated, for up to 4 days.
Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
Servings: 4-6
Time preparation: 20 min.
Time total: 30 min.