Ingredients:

  • 2 anchovy fillets, minced into a paste (10g)
  • 2 cloves garlic, minced (6g)
  • 1 large egg yolk, room temperature (18g)
  • 1 tbsp Dijon mustard (15ml)
  • 2 tbsp fresh lemon juice (30ml)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1/3 cup finely grated Parmesan cheese (30g)
  • 1/2 tsp cracked black pepper (3g)
  • 1/4 tsp salt (1.5g)
  • 3 cups sourdough bread, cubed into 1/2 inch pieces (150g)
  • 2 tbsp olive oil (30ml)
  • 1/2 tsp garlic powder (3g)
  • 1/4 tsp salt (1.5g)
  • 2 large heads Romaine lettuce, chopped into 2-inch ribbons (600g)
  • 1/2 cup shaved Parmesan cheese (50g)

Instructions:

  1. Preheat oven to 375°F (190°C). In a bowl, toss sourdough cubes with 2 tbsp olive oil, garlic powder, and salt.
  2. Spread sourdough cubes in a single layer on a baking sheet and bake for 8-12 minutes, tossing halfway through, until golden brown. Set aside to cool.
  3. In a large bowl, mash minced anchovies and garlic into a smooth paste.
  4. Whisk in the egg yolk and Dijon mustard until combined.
  5. Gradually whisk in the 1/2 cup olive oil in a slow, steady stream to create a stable emulsion.
  6. Stir in the lemon juice, finely grated Parmesan, black pepper, and salt.
  7. Add the chopped Romaine lettuce to the bowl and toss until evenly coated with the dressing.
  8. Plate the salad and top with prepared croutons and shaved Parmesan cheese.