 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
6 tablespoons olive oil |
2 cloves garlic, peeled and halved lengthwise |
kosher salt |
black pepper |
1 loaf french or italian bread, cut into 3/4-inch cubes |
4 flat anchovy fillets, rinsed |
5 teaspoons white wine vinegar |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon dry mustard |
2 large hearts romaine, cut into 1 1/2-inch slices (12 cups) |
2 ounces parmesan curls |
Directions:
1. Preheat oven to 350°F. In a saucepan, bring 2 Tbsp. olive oil and garlic to a simmer; season with salt and pepper. Let stand off heat for 10 minutes. Remove and set aside garlic. On a baking sheet, toss bread with oil mixture. Toast for 15 minutes.
2. Mash anchovies and reserved garlic with side of a knife. Transfer to a bowl; whisk in vinegar, Worcestershire, mustard, and salt and pepper to taste. Whisk in remaining 4 Tbsp. olive oil until emulsified.
3. Toss romaine, dressing and croutons in a large bowl. Top with Parmesan curls.
|
|