Ingredients:

  • 3 slices (150g) Stale Sourdough or French Bread (about 1 inch cubes)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 clove (5g) Garlic, finely minced or grated
  • ½ tsp (2.5g) Dried Italian Herbs
  • Pinch Kosher Salt and Freshly Ground Black Pepper
  • ½ cup (120 ml) Good Quality Mayonnaise (full fat)
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 Tbsp (15g) Anchovy Paste (or 2 oil-packed anchovy fillets, minced)
  • 1 Tbsp (5g) Dijon Mustard
  • 2 cloves (10g) Garlic, grated using a microplane
  • ¼ cup (25g) Finely Grated Parmigiano Reggiano
  • 3 Tbsp (45 ml) Water (or milk, to thin to desired consistency)
  • ¼ tsp (1g) Freshly Ground Black Pepper
  • 3 heads (750g) Crisp Romaine Lettuce Hearts (washed and very well dried)
  • ½ cup (50g) Shaved Parmigiano Reggiano (for garnish)

Instructions:

  1. Prep the Bread: Preheat oven to 375°F (190°C). Cut bread into uniform 1-inch (2.5 cm) cubes.
  2. Toss Croutons: In a medium bowl, combine the bread cubes, olive oil, minced garlic, dried herbs, salt, and pepper. Toss thoroughly until all surfaces are lightly coated.
  3. Bake/Toast: Spread the bread in a single layer on a baking sheet. Bake for 8–10 minutes, flipping halfway, until golden brown and crispy. Set aside to cool completely.
  4. Combine Wet Dressing Ingredients: In a small mixing bowl, combine the mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, Dijon mustard, and grated garlic.
  5. Whisk and Emulsify: Whisk the mixture vigorously until it is smooth and uniform.
  6. Incorporate Dry Ingredients: Whisk in the finely grated Parmigiano Reggiano and black pepper.
  7. Adjust Consistency: Slowly whisk in the 3 Tbsp of water (or milk), adding more if needed, until the dressing is pourable but still thick enough to coat the back of a spoon. Taste and adjust seasoning.
  8. Prepare the Lettuce: Chop the dried romaine lettuce into bite-sized pieces. Place the lettuce in the large mixing bowl.
  9. Dress Lightly: Pour about three-quarters of the dressing over the lettuce. Gently toss the salad using large salad spoons or your hands, ensuring the dressing coats all the leaves evenly without drowning them.
  10. Finish and Serve: Add the cooled croutons and most of the shaved Parmesan to the dressed lettuce. Toss once or twice very quickly. Plate the salad immediately and garnish with the final Parmesan shavings.