Ingredients
- 6 anchovy fillets packed in oil (I like the Trader Joe’s brand)
- 1 small garlic clove
- 2 large egg yolks*
- 2 tablespoons fresh lemon juice (do not use the squeeze bottle)
- 1 teaspoon Dijon mustard
- 5 tablespoons olive oil, divided
- 1/2 cup vegetable oil
- 3 tablespoons finely grated Parmesan (splurge and go for fresh grated, not the green can)
- 3 cups torn 1″ pieces country bread (it’s worth getting the fresh bread from the bakery dept)
- 3 romaine hearts
- Salt and freshly ground black pepper
Instructions
1. The Dressing
In a small food processor or blender add in the anchovies, garlic and pinch of salt and pepper. Blend, then slowly add in the olive oil, just as little at a time. Scrape down the sides.
Next, add in the egg yolks, lemon juice and mustard, pulse to combine. Then, slowly add in the vegetable oil until everything is well combined and has a glossy sheen. Taste and adjust if you’d like more mustard or lemon juice.
Pour the dressing into a bowl and stir in the grated parmesan cheese. Taste and if you think it needs more salt add it at this time.
Can be made 1 day ahead.
2. The Croutons
Make your own (I urge you, please don’t skip this step). Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1″ pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
Notes
*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. Substitute a large dollop of your favorite mayonnaise in place of the raw egg.