Ingredients:

  • 4 slices stale bread (such as sourdough or baguette), cubed (approx. 4 cups) (About 100g)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • Pinch of black pepper
  • 2 cloves garlic, minced (approx. 2 teaspoons) (about 10g)
  • 2 anchovy fillets, finely minced (can substitute with 1/2 tsp anchovy paste) (about 5g)
  • 1 large egg yolk (or 2 if the eggs are small) (about 20g)
  • 1 tablespoon Dijon mustard (15 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 1/4 cup olive oil, extra virgin (60 ml)
  • 2 tablespoons grated Parmesan cheese, plus more for serving (30g plus more for serving)
  • 1-2 tablespoons cold water, to adjust consistency (15-30 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • Dash of Worcestershire sauce
  • 2 heads romaine lettuce, washed, dried, and roughly chopped (about 700g)
  • Parmesan cheese, shaved or grated, for garnish
  • Optional : Grilled chicken, grilled shrimp or crispy bacon.

Instructions:

  1. Preheat oven. Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and toast until golden brown and crispy, flipping halfway through. Let cool.
  2. In a bowl (or jar), mash the minced garlic and anchovies together into a paste.
  3. Add egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk until well combined.
  4. Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing. This is crucial for a smooth texture. If it becomes too thick, add a little cold water.
  5. Stir in the Parmesan cheese and black pepper. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. In a large bowl, toss the romaine lettuce with enough dressing to coat lightly.
  7. Add the croutons and toss gently.
  8. Garnish with shaved or grated Parmesan cheese.
  9. Serve immediately.