Ingredients:

  • 150 g Day-old rustic bread, cut into 1.5 cm cubes
  • 60 ml Extra Virgin Olive Oil (for croutons)
  • 2 cloves Garlic, finely minced or pressed (for croutons)
  • 1/2 tsp Coarse sea salt (for croutons)
  • 1/4 tsp Freshly ground black pepper (for croutons)
  • 1 large Egg Yolk (pasteurised, room temperature)
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 2 large Anchovy fillets (oil-packed) OR 1/2 tsp anchovy paste
  • 1 clove Garlic, microplaned or crushed (for dressing)
  • 1/4 tsp Coarse sea salt (for dressing)
  • 1/8 tsp Freshly ground black pepper (for dressing)
  • 120 ml Neutral oil (such as grapeseed or light olive oil)
  • 30 g Parmigiano-Reggiano, finely grated (for dressing)
  • 2 large heads Romaine Lettuce (or 3-4 Romaine hearts), washed, dried, and torn
  • 50 g Parmigiano-Reggiano, shaved into thin ribbons

Instructions:

  1. Preheat oven to 180°C (350°F). Toss the cubed bread, 4 tbsp (60 ml) of olive oil, minced garlic, salt, and pepper on a baking sheet. Ensure the bread is evenly coated.
  2. Bake the croutons for 12 to 15 minutes, tossing halfway through, until they are golden brown and completely dry and crunchy inside. Remove and let cool completely.
  3. Macerate: On a cutting board, mash the anchovy fillets and garlic clove together with a pinch of salt until a smooth paste forms. Scrape this paste into a medium mixing bowl.
  4. Build the Base: Add the egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce to the anchovy/garlic paste. Whisk vigorously until well combined and slightly lighter in colour.
  5. Emulsify: While whisking the base continuously and rapidly, slowly drizzle the neutral oil in a thin, steady stream—almost one drop at a time initially. Continue until the dressing thickens into a stable emulsion.
  6. Finish the Dressing: Stir in the finely grated Parmigiano-Reggiano. Taste and adjust seasoning with salt and pepper. The dressing should be thick, creamy, and have a strong, bright tang.
  7. Dry the Greens: Place the torn Romaine lettuce in the large mixing bowl. Ensure the lettuce is bone dry, as excess water will cause the dressing to separate.
  8. Dress Lightly: Drizzle about two-thirds of the dressing over the lettuce. Using your hands or tongs, gently toss the lettuce until every leaf is lightly coated. Do not overdress.
  9. Final Toss: Add most of the cooled croutons and about half of the Parmesan ribbons. Toss once more lightly.
  10. Serve: Transfer the salad immediately to serving bowls. Garnish with the remaining croutons and Parmesan ribbons and serve straight away.