Simon’s Name Tag Recipe

Prep bread

Preheat oven to 375°F (190°C). Cut the day-old baguette or sourdough into 1/2-inch (1.25 cm) cubes; you should have roughly 4–5 cups of cubes.

Season and bake

In a large bowl, toss bread cubes with 3 tbs olive oil, minced garlic, 1 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–14 minutes, tossing halfway through, until golden and crisp. Remove and cool on a rack.

Combine base ingredients

In a medium bowl or small food processor, combine 1/2 cup mayonnaise, 2 tbs Greek yogurt, minced anchovy fillets, 2 minced garlic cloves, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Blend or whisk until smooth.

Add acid and oil

Whisk in 2 tbs fresh lemon juice. While whisking constantly, slowly drizzle in 3 tbs extra-virgin olive oil until dressing is emulsified and slightly thickened.

Finish dressing

Stir in 1/4 cup grated Parmesan, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, salt for seasoning, or a splash of water to loosen if too thick.

Prepare lettuce

Trim and separate the romaine hearts into leaves. Rinse thoroughly, spin or pat dry, then roughly chop or tear into bite-sized pieces. Place the leaves in a large salad bowl.

Dress the salad

Add about 3/4 of the dressing to the bowl (reserve some for guests who want extra). Using tongs, toss the romaine gently but thoroughly so leaves are evenly coated. Start with less dressing and add more to taste — the salad should be lightly but noticeably coated, not drenched.

Add croutons and cheese

Scatter most of the cooled croutons over the dressed lettuce, reserving a few for garnish. Add 1 cup grated Parmesan and toss gently to distribute. If desired, shave additional Parmesan over the top.

Plate and serve

Divide salad among 4 plates or serve family-style. Top each portion with remaining croutons, Parmesan shavings and optional anchovy fillet. Serve with lemon wedges on the side.