4 each anchovy fillets
2 Tbsp Dijon mustard
1 tsp Worcestershire sauce
2 cloves fresh garlic
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
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
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
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.