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Ingredients
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Salad
Creamy Garlic Dressing
Optional: Croutons (if making from scratch)
Method
Optional: Croutons (if making from scratch)
- 1
Preheat and prepare
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
Toss bread with oil and seasoning
In a large bowl, toss the cubed bread with 2 tablespoons olive oil, 1/4 tsp garlic powder, and 1/4 tsp salt until evenly coated.
- 3
Bake
Spread the bread cubes in a single layer on the prepared sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool; they will crisp further as they cool.
Creamy Garlic Dressing
- 4
Mince garlic and combine flavorings
Finely mince or grate the garlic cloves. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, minced garlic, 1 tsp anchovy paste (or 2 minced anchovy fillets), 1/2 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until smooth.
- 5
Emulsify with oil
Slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking to create a slightly glossy, emulsified dressing. Taste and adjust seasoning — add a little more lemon juice for brightness, salt for punch, or anchovy for umami.
- 6
Chill
Cover and refrigerate the dressing for at least 15 minutes (or up to 24 hours) to allow flavors to meld. If thickened too much, whisk in 1–2 teaspoons of water to reach desired consistency.
Salad Assembly
- 7
Prepare lettuce
If not already done, core and wash the romaine. Dry thoroughly using a salad spinner or clean towels. Tear or chop into bite-sized pieces and place 2 cups in a large salad bowl.
- 8
Add cheese and croutons
Add 1 cup freshly grated Parmesan and 1.5 cups croutons to the bowl with the lettuce. If using anchovy fillets as garnish or mixed in, finely chop 1–2 fillets and add now.
- 9
Dress the salad
Start by adding about 3–4 tablespoons of the chilled creamy garlic dressing to the salad. Gently toss the lettuce with tongs or salad forks until evenly coated. Add more dressing, 1 tablespoon at a time, to taste — typically 4–6 tablespoons total for 2 cups lettuce.
- 10
Season and finish
After tossing, taste and sprinkle with additional freshly ground black pepper (about 1/4 tsp) and a little extra grated Parmesan if desired. Serve immediately so croutons stay crisp.