Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | For croutons- |
| ¼ cup | Olive oil |
| 2 \N | Garlic cloves, halved |
| 3 cups | 3/4-inch cubes Italian or |
| \N \N | French bread |
| \N \N | For the dressing: |
| 4 \N | Anchovy fillets |
| 2 \N | Cloves garlic, peeled |
| 1 tablespoon | Sherry vinegar |
| 1 tablespoon | Fresh lemon juice |
| ½ tablespoon | Worcestershire sauce |
| 2 teaspoons | Dijon mustard |
| ½ cup | Olive oil |
| \N \N | Salt and pepper |
| 3 \N | Heads Romaine lettuce, pale |
| \N \N | Green inner leaves washed, |
| \N \N | Dried and torn |
| \N \N | Into pieces, and the outer |
| \N \N | Leaves reserved for another |
| \N \N | Use |
| \N \N | Parmesan cheese, grated |
Make the croutons: Preheat the oven to 350 degrees. In a small saucepan heat the oil, garlic, and salt and pepper to taste over moderately low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.
Make the dressing: Mince and mash the anchovies with the garlic to form a paste and in a bowl whisk together the paste, vinegar, lemon juice, Worcestershire sauce, and mustard. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with grated Parmesan.
Yield: 4 servings
COOKING LIVE SHOW #CL9150
Recipe adapted from Gourmet Magazine