For the croutons:
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 eight-to ten ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
1 teaspoon salt
1/4 teaspoons cayenne pepper
1/2 teaspoons freshly ground black pepper
For the salad:
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 ten-ounce heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
- Make the croutons: Preheat oven to 450°.
- Combine butter and olive oil in a large bowl.
- Add bread cubes, and toss until coated.
- Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
- Spread bread in a single layer on an 11-by-17-inch baking sheet.
- Bake until croutons are golden, about 10 minutes. Set aside until needed.
- Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.
- Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk.
- Using the fork, whisk in the olive oil.
- Chop romaine leaves into 1- to 1 1/2-inch pieces.
- Add croutons, romaine, and cheese to the bowl, and toss well.
If you wish, grate extra cheese over the top. Serve immediately.
To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.
Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.