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Ingredients
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Food
Method
Food
- 1
Prepare the croutons
Preheat oven to 375°F (190°C). Toss 4 cups of day-old bread cubes with 2 tablespoons olive oil, 1 clove minced garlic, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a baking sheet and bake 10–12 minutes, turning halfway, until crisp and golden.
- 2
Make the dressing
In a mixing bowl, whisk together 1 large egg yolk, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 6 minced anchovy fillets, and 1 teaspoon Worcestershire sauce. Slowly drizzle in 0.5 cup olive oil while whisking to emulsify. Stir in 0.25 cup grated Parmesan. Season with 0.25 teaspoon salt and 0.25 teaspoon black pepper.
- 3
Finish the dressing
Add the remaining garlic clove, minced, into the dressing and whisk to incorporate. Adjust seasoning if needed.
- 4
Assemble the salad
Rinse and dry the Little gem lettuce, then tear into bite-sized pieces and place in a large serving bowl. Drizzle with the dressing and toss to coat. Add the warm croutons and the shaved Parmesan; toss gently. If desired, scatter the anchovy fillets on top for extra punch.
- 5
Serve
Taste for seasoning and serve immediately, with extra grated Parmesan at the table if desired.
