Categories: Salad
Ingredients
- 4 cups hearty day old bread, torn into 3/4-inch pieces
- 2 Tbsp olive oil
- 2 large Romaine hearts (or 1 head Romaine lettuce), chopped
- 1/4 cup finely shredded parmesan
- Dressing
- 3/4 cup mayonnaise
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp Worcestershire
- 4 anchovies packed in oil, drained, minced then mashed
- 1/4 cup finely grated parmesan
- 2 garlic cloves, minced (2 tsp)
- Salt and freshly ground black pepper
Directions
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Preheat oven to 375 degrees. Place bread pieces close together on a rimmed 18 by 13-inch then drizzle slowly and evenly with olive oil, then toss to coat.
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Spread bread across baking sheet. Bake in preheated oven until golden brown and crisp, tossing once halfway through, about 15 – 20 minutes total.
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Meanwhile, in a mixing bowl whisk together mayonnaise, lemon juice, dijon mustard, Worcestershire, anchovies, garlic, 1/4 cup parmesan and season with salt and pepper to taste (you may only need a pinch of salt, then about scant 1/2 tsp pepper).
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Place lettuce in a large bowl, pour in dressing then toss to evenly coat with dressing, then toss in croutons and remaining parmesan.
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Serve salad immediately.