Ingredients:

  • 4 cups sourdough bread, cut into 1-inch cubes (approx. 240g)
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 large egg yolk, room temperature
  • 2 tsp Dijon mustard
  • 2 cloves garlic, finely minced
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • 5 anchovy fillets, mashed into a paste
  • 1/2 cup neutral grapeseed oil
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/2 tsp black pepper
  • 2 large heads Romaine lettuce hearts (approx. 500g), chopped into 2-inch pieces
  • 1/2 cup shaved Parmigiano-Reggiano

Instructions:

  1. Prepare the Croutons: Toss the bread cubes with olive oil, sea salt, and garlic powder. Spread on a baking sheet and bake at 375°F (190°C) for 8–10 minutes until golden brown. Set aside to cool.
  2. Wash and Chill the Lettuce: Submerge chopped Romaine in ice-cold water for 5 minutes. Spin thoroughly in a salad spinner until bone-dry. Store in the refrigerator until assembly.
  3. Emulsify the Dressing: In a medium bowl, whisk the egg yolk, lemon juice, mustard, anchovy paste, and Worcestershire sauce. Slowly drizzle in the neutral oil, whisking constantly, until a thick emulsion forms. Stir in the grated Parmesan and black pepper.
  4. The Assembly: Place chilled lettuce in a large bowl. Drizzle half of the dressing over the leaves and toss gently until evenly coated.
  5. Final Touches: Add the croutons and half of the shaved Parmesan. Toss once more. Top with remaining cheese ribbons and extra black pepper before serving.