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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 2 |
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Ingredients:
2 anchovy fillets, minced |
coarse salt and ground pepper |
1 1/2 teaspoon(s) dijon mustard |
1 large egg yolk or 1 tablespoon pasteurized egg yolk |
1/4 cup(s) extra virgin olive oil |
1 tablespoon(s) fresh lemon juice |
2 tablespoon(s) freshly grated parmesan |
1 clove(s) garlic, minced |
1 small head(s) romaine lettuce, cored, outer leaves discarded, and heart cut into 1-1/2-inch pieces |
2 thick slice(s) rustic white bread, cut into 1 inch cubes |
Directions:
1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
2. On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk,mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.
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