Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 6 servings Although every chef puts a personal twist on this famous salad, the key elements remain constant: crisp romaine lettuce, a tangy anchovy vinaigrette, and crunchy homemade croutons. This dressing omits the original coddled egg, but we don’t think you’ll miss it. RECIPE INGREDIENTS For Croutons: 4 slices day-old French or Italian bread (each slice about 4 x 2 1/2 inches), cut 3/4 inch thick 3 tablespoons olive oil 1 clove garlic, minced salt For Salad: 1 head (1 pound) romaine lettuce, washed, drained, and torn into bite-size pieces 2 tablespoons mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon anchovy paste 1/4 teaspoon worcestershire sauce 1/4 teaspoon Dijon mustard 1/4 teaspoon Coarsely ground black pepper 3 tablespoons extra-virgin olive oil 1/2 cup grated parmesan cheese salt You May Also Like Spinach, White-Bean, And Red-Onion Salad See More Similar Recipes » DIRECTIONS FOR CROUTONS:
Cut bread into 3/4 inch squares (you should have 2 1/2 to 3 cups croutons). Heat the oil in a large skillet over medium heat. Add the bread cubes and toss to coat. Cook and stir about 1 minute, or till the edges of bread cubes are lightly toasted. Stir in garlic; cook and stir 1 minute, or till fragrant. Remove from heat and season to taste with salt. Drain croutons on a paper towel and cool.
Place lettuce in a large salad bowl. In a small mixing bowl, combine mayonnaise, lemon juice, anchovy paste, Worcestershire sauce, mustard, and pepper till well blended. Whisk in olive oil. Pour dressing over lettuce and toss well. Add croutons and cheese and toss again. Season to taste with salt.
Recipe reprinted by permission of Weldon Owen. All rights reserved.