Categories: Salad
Ingredients
- Croutons:
- 4 tbsp. salted butter
- 1/4 cup olive oil
- 8 cups cubed French bread
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1 tsp black pepper
- Dressing:
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 tbsp. Dijon
- 1 tbsp. balsamic vinegar
- 1 tsp Worcestershire
- Juice of 1/2 lemon
- Kosher salt and black pepper, to taste
- 1/4 cup shredded Parmesan cheese
- Salad:
- 3 romaine lettuce hearts, trimmed and quartered lengthwise
- 1/2 cup Parmesan cheese shavings
Directions
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For the croutons: Preheat the oven to 250. Melt the butter with the olive oil in a small saucepan over low heat. Throw the bread cubes into a large bowl. Drizzle in the butter-olive oil mixture and toss them until they’re all coated. Stir the Italian seasoning, red pepper flakes, salt and black pepper in a small bowl, sprinkle the mixture all over the bread cubes and toss to coat. Spread out the bread in a single layer on a baking sheet and bake, tossing twice, until the croutons are crisp, about 25 minutes. Set aside to cool completely.
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For the dressing: Combine the olive oil and garlic in a blender. Next, add the mustard, vinegar, Worcestershire, and lemon juice and season with salt and pepper. Blend the dressing until totally smooth, then add the Parmesan and blend until smooth again.
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For the salad: Arrange the romaine on a platter. Drizzle with most of the dressing. Top with the croutons and sprinkle with the shaved Parmesan. Serve with the remaining dressing on the side.