For the croutons:
4 tablespoons unsalted butter
1/2 baguette (or any other loaf of fresh bread), cut into bite-sized pieces (about 2 cups)
1/2 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/4 teaspoon coarse salt
For the dressing:
1 garlic clove, smashed and peel removed
1 large egg yolk
1 tablespoon Dijon mustard
2 large anchovies
2 tablespoons freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and pepper, to taste
For the salad:
1 medium head romaine lettuce, cut into 1-inch ribbons
Parmigiano-Reggiano cheese, shaved or grated
- For the croutons: In a large nonstick skillet, melt butter over medium heat. Add bread, and sprinkle with garlic powder. Stir to coat bread cubes with butter. Cook about 4 minutes, stirring occasionally, until all sides are golden and toasted. Sprinkle with parsley flakes, and toss to coat.
- For the dressing: In a blender, add the garlic and pulse to chop. Add the egg yolk, mustard and anchovies. Pulse to create a paste. Add the lemon juice, and with the machine running, slowly drizzle in the olive oil until it is incorporated and the dressing is emulsified. Season to taste with salt and pepper and set aside.
- In a serving bowl, combine the lettuce with the salad dressing and toss to combine. Top with the croutons and cheese, as desired. Serve cold.