Serves 4
For this recipe, you will need:
Croutons
1/4 cup olive oil
1 garlic clove, crushed
2 cups cubed sourdough bread (crusts removed), in 1/2-inch cubes
Dressing
2 tablespoons freshly squeezed lemon juice
2 teaspoons anchovy paste
1 garlic clove, minced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large egg
1/2 cup olive oil
Salad
3 heads Romaine lettuce
1/2 cup freshly grated Parmesan cheese
Directions:
1. To make the croutons: In a 10-inch sauté pan, heat the olive oil over medium heat. Add the crushed garlic and sauté 1 minute. Discard the garlic.
2. Increase the heat to high and add the bread cubes, stirring frequently so that they brown evenly on all sides and become crisp and golden. If necessary, add more oil to keep them from burning. Transfer to paper towels and set aside.
3. To make the dressing: In a small mixing bowl, combine the lemon juice, anchovy paste, minced garlic, salt, and pepper. Whisk to blend.
4. Bring a 1-quart saucepan of water to a boil. Immerse the egg in the boiling water and cook for exactly 1 minute. Remove the egg and crack it into the bowl with other dressing ingredients. Whisk to combine.
4. In a slow, steady stream, drizzle in the olive oil and whisk until smooth. Taste and correct seasonings. Set aside.
5. To make the salad: Remove the dark outer leaves from the lettuce and reserve for another use. Tear the inner leaves into bite-size pieces. Wash and dry the lettuce and place in a large mixing bowl.
6. Add the Parmesan cheese, croutons, and dressing and toss to combine. Taste. If necessary, adjust the seasoning. Serve immediately.
For this recipe, you will need:
Croutons
Dressing
Salad
Directions:
1. To make the croutons: In a 10-inch sauté pan, heat the olive oil over medium heat. Add the crushed garlic and sauté 1 minute. Discard the garlic.
2. Increase the heat to high and add the bread cubes, stirring frequently so that they brown evenly on all sides and become crisp and golden. If necessary, add more oil to keep them from burning. Transfer to paper towels and set aside.
3. To make the dressing: In a small mixing bowl, combine the lemon juice, anchovy paste, minced garlic, salt, and pepper. Whisk to blend.
4. Bring a 1-quart saucepan of water to a boil. Immerse the egg in the boiling water and cook for exactly 1 minute. Remove the egg and crack it into the bowl with other dressing ingredients. Whisk to combine.
4. In a slow, steady stream, drizzle in the olive oil and whisk until smooth. Taste and correct seasonings. Set aside.
5. To make the salad: Remove the dark outer leaves from the lettuce and reserve for another use. Tear the inner leaves into bite-size pieces. Wash and dry the lettuce and place in a large mixing bowl.
6. Add the Parmesan cheese, croutons, and dressing and toss to combine. Taste. If necessary, adjust the seasoning. Serve immediately.
