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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
4 (3/4-inch-thick) slices italian bread, cut into cubes |
6 tablespoons olive oil |
salt and pepper |
1 clove garlic |
2 (oil-packed) bottled or canned anchovy fillets |
1 1/2 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1/2 teaspoon worcestershire sauce |
3 (5 oz.) bags italian-style salad greens or baby romaine |
2/3 cup coarsely grated parmesan (about 2 1/2 oz.) |
Directions:
1. Preheat oven to 400°F. Line a large, shallow baking sheet with foil. Add bread cubes to pan, drizzle with 2 Tbsp. olive oil, season with pepper and toss well. Bake until lightly toasted, 8 to 10 minutes. Let cool.
2. Mash garlic and anchovies in a large salad bowl with 2 forks to make a coarse paste; season with salt. Whisk in vinegar, lemon juice, mustard and Worcestershire sauce; season with pepper. Whisk in remaining 4 Tbsp. oil until well blended.
3. Add lettuce to salad bowl and toss well. Sprinkle cheese and croutons on top and toss well again. Serve in salad bowls or plates.
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