Serves: 4 to 6
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 recipe Croutons (recipe follows)
1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler, plus more for garnish
Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste; whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Whisk in olive oil.
Cut or tear the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl and toss well. Garnish with extra grated cheese if desired. Serve immediately.
NOTE: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Serves: 4 to 6
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 eight- to 10-ounce loaf rustic Italian bread, crusts removed, cut into 3/4-inch cubes
2 teaspoons kosher salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper
Heat oven to 450 degrees. In a large bowl, combine butter and olive oil. Add the bread cubes, and toss until coated. Add salt, cayenne pepper, and black pepper; toss until evenly coated.
Spread the bread in a single layer on an 11-by-17-inch baking sheet. Bake until golden brown, about 10 minutes. Remove from oven, and set aside until needed.