Ingredients:

  • 3 cups (150g) cubed sourdough or French bread
  • 3 tbsp (42g) melted unsalted butter
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) salt
  • 1 large egg yolk
  • 2 tsp (10g) Dijon mustard
  • 2 cloves (6g) garlic, minced into a paste
  • 2 anchovy fillets (10g), mashed into a paste
  • 2 tbsp (30ml) fresh lemon juice
  • ½ cup (118ml) neutral oil
  • ¼ cup (25g) grated Parmesan cheese
  • ¼ tsp (1.5g) black pepper
  • 2 large (600g) heads of Romaine lettuce, chopped into 2-inch pieces
  • ½ cup (50g) shaved Parmesan cheese
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat your oven to 375°F (190°C). Toss bread cubes with melted butter, garlic powder, and salt on a baking sheet. Bake for 5–8 minutes, shaking halfway through, until golden brown and smell nutty. Set aside to cool slightly.
  2. In a small bowl, whisk together the egg yolk, Dijon, garlic paste, anchovy paste, and lemon juice.
  3. While whisking constantly, drizzle in the neutral oil one drop at a time at first, then in a thin, steady stream until the mixture is thick and velvety. Stir in the grated Parmesan and black pepper.
  4. Place the chopped Romaine in a large bowl and toss with 1 tablespoon of lemon juice to brighten the greens.
  5. Pour the dressing over the lettuce and toss gently until every leaf is evenly coated. Fold in the croutons and top with shaved Parmesan shards.