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Ingredients
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Croutons
Anchovy Dressing
Salad Assembly
Method
Croutons
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Bread
Cut the French bread into 1-inch cubes.
- 3
Season the Croutons
In a large bowl, combine the bread cubes with olive oil, garlic powder, salt, and black pepper. Toss until the bread is evenly coated.
- 4
Bake the Croutons
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 15-20 minutes, or until golden brown and crispy, stirring halfway through.
Anchovy Dressing
- 5
Prepare the Dressing
In a blender or food processor, combine the anchovy fillets, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Blend until smooth.
- 6
Emulsify the Dressing
With the blender running, slowly drizzle in the olive oil until the dressing is emulsified and creamy.
- 7
Season to Taste
Taste the dressing and season with salt and black pepper as needed.
Salad Assembly
- 8
Prepare the Lettuce
Wash and dry the romaine lettuce. Tear it into bite-sized pieces.
- 9
Combine Ingredients
In a large bowl, combine the romaine lettuce, croutons, and half of the Parmigiano-Reggiano cheese.
- 10
Dress the Salad
Drizzle the prepared anchovy dressing over the salad and toss gently to combine.
- 11
Serve
Top the salad with the remaining Parmigiano-Reggiano cheese and serve immediately.