Ingredients:

  • 3 cups Stale or Day-old Bread, cubed (Sourdough or Ciabatta preferred)
  • 3 Tbsp Extra Virgin Olive Oil (for croutons)
  • 2 cloves Garlic, minced finely (for croutons)
  • 1/2 tsp Dried Oregano or Italian Herbs (Optional)
  • Kosher Salt & Black Pepper (To taste, for croutons)
  • 2 Pasteurized Large Egg Yolks
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 3 fillets Anchovy Fillets (oil packed) or 1 tsp anchovy paste
  • 1 large clove Garlic, finely grated or pounded to a paste (for dressing)
  • 1/4 cup Freshly grated Parmesan Cheese (for dressing)
  • 1/2 cup Light or Neutral Oil (Grapeseed/Canola), for the emulsion
  • 1/4 cup Extra Virgin Olive Oil (added at the end for flavour)
  • Kosher Salt & Freshly Cracked Pepper (To taste, for dressing)
  • 2 large Romaine Hearts, washed, thoroughly dried, and torn/chopped
  • 1/4 cup Shaved Parmesan Cheese (for garnish)
  • Freshly Cracked Black Pepper (Generous amount, for garnish)

Instructions:

  1. Prep the Bread: Preheat oven to 350°F (180°C). Toss the bread cubes in olive oil, minced garlic, herbs (if using), salt, and pepper on a baking sheet. Ensure the bread is evenly coated.
  2. Bake the Croutons: Bake for 12–15 minutes, tossing halfway through, until the croutons are golden brown and crisp throughout. Remove from the oven and let them cool completely on the tray.
  3. Create the Flavour Base: In a mortar and pestle or small bowl, mash the anchovies and garlic clove together with a pinch of salt until a smooth, lump-free paste is formed.
  4. Start the Emulsion: In the bowl of your blender or a sturdy mixing bowl, combine the egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, and the anchovy/garlic paste. Blend or whisk until thoroughly combined and slightly lightened in colour.
  5. The Oil Drizzle: While the blender/whisk is running, slowly drizzle the neutral oil in a thin, steady stream. If you add the oil too quickly, the dressing will split. Continue until the dressing has thickened substantially and resembles thick mayonnaise.
  6. Complete the Dressing: Drizzle in the remaining 1/4 cup extra virgin olive oil for flavour. Stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper. Chill if not using immediately.
  7. Dress and Toss: Ensure the Romaine is extremely dry and chilled. Place the lettuce into a very large bowl. Add 3/4 of the prepared dressing to the lettuce and gently toss the salad using your hands or tongs, ensuring every leaf is lightly coated.
  8. Plate and Garnish: Add most of the cooled croutons and toss briefly once more. Transfer the salad to chilled plates. Top with the remaining croutons, generous shavings of Parmesan, and a final, highly visible grinding of fresh black pepper. Serve immediately.