ingredients
all
4 each anchovy fillets
2 Tbsp Dijon mustard
1 tsp Worcestershire sauce
2 cloves fresh garlic
peeled
juice of 0.5 lemon
2 each egg yolks
1 cup rice bran oil
1/4 cup finely grated Parmesan
Kosher salt and black pepper
1/2 loaf crusty French bread
1/4 cup olive oil
4 cloves garlic
2 Tbsp unsalted butter
2 Tbsp chopped herbs (parsley oregano thyme etc)
1 pinch chili flakes
Kosher salt
5 heads little gem lettuces
whole leaves
Parmesan cheese
shaved with a peeler
For the Dressing
1
In a food processor, pulse together the anchovy, Dijon, Worcestershire, garlic, lemon juice, and egg yolks. Scrape down the sides and keep pureeing until you have a paste. Scrape down the sides. Drizzle in the oil with the machine running to emulsify the dressing. Add a little water if the mixture is too thick, or more oil if too thin. Season to taste with salt and a generous amount of black pepper. Scrape the dressing into a mixing bowl and stir in the Parmesan. Adjust ingredients to taste. Refrigerate the dressing for an hour (or more) if possible before using.
For the Croutons
2
Preheat oven to 350F. Cut the bread into 1-inch cubes. Heat the olive oil in a small saucepan over low heat. Crush (don’t chop) the garlic and add to the oil. Let infuse for 3 to 5 minutes, then turn off the heat, add the butter, herbs, chili flakes, and discard the garlic. Toss the bread with the butter/oil and season lightly with salt. Bake until golden brown and crisp.
To Serve
3
Toss about half the dressing with the romaine leaves to lightly coat. Mix in a handful of Parmesan shavings. Mix in half the croutons. Arrange salad on a platter and drizzle with extra dressing. Garnish with the remaining Parmesan and croutons.