Ingredients
Equipment
Method
- Wash the romaine hearts under cold water and pat them completely dry.
- Tear or cut the romaine into bite-sized pieces and put it in the fridge for 30 minutes to make it crispy.
- For the croutons, cut day-old bread into 3/4-inch cubes, toss with olive oil, salt, and garlic powder, and bake at 375°F for 10-12 minutes until golden brown.
- Cool the croutons completely before adding them to the salad.
- For the dressing, mash the garlic and anchovy fillets to form a paste.
- In a bowl, whisk together the paste, egg yolks (or mayo), lemon juice, Dijon mustard, and Worcestershire sauce.
- Drizzle in the olive oil very slowly while whisking constantly until you achieve a smooth emulsion.
- Stir in the Parmesan cheese and season with salt and pepper.
- In a large bowl, add the dried romaine and half of the dressing, and toss gently.
- Add more dressing as needed along with most of the croutons and half the Parmesan, then give it another gentle toss.
- Serve on plates, top with remaining croutons, Parmesan, and anchovy fillets if desired.
Nutrition
Calories: 300kcalCarbohydrates: 15gProtein: 10gFat: 22gSaturated Fat: 5gCholesterol: 90mgSodium: 570mgPotassium: 230mgFiber: 3gSugar: 1gVitamin A: 2150IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg
Notes
Use fresh ingredients for the best flavor. Always opt for romaine hearts instead of outer leaves. Make the dressing ahead of time to let the flavors blend. If you want to adjust the richness of the dressing, using Greek yogurt can lighten it up while still keeping the creamy texture. Add croutons right before serving to keep them crunchy. Consider variations like grilled chicken, shrimp, or even crispy chickpeas for added protein and flavor!
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