-
1
Remove the outer darker green leaves, leaving only the smaller light green leaves, from: 2 heads of romaine lettuce.
-
2
Cut off the stem ends and separate into leaves.
-
3
Keep the small leaves at the heart intact, and tear the larger leaves in pieces.
-
4
Wash well and spin dry in batches.
-
5
Keep cool until ready to dress.
-
6
Cut into small cubes, about 1/2-inch square: 3 ounces day-old country-style bread.
-
7
You should have about 20 cubes.
-
8
Toss in a bowl with: 1 1/2 tablespoons extra-virgin olive oil, Salt.
-
9
Spread on a baking sheet and toast in a 350F oven for 10 to 12 minutes, or until golden brown, stirring the croutons occasionally for even browning.
-
10
To make the dressing, mix in a small bowl: 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 2 garlic cloves, pounded to a puree, 2 teaspoons chopped salt-packed, anchovies (about 2 to 3 fillets), Salt, Fresh-ground black pepper.
-
11
Whisk in: 1/4 cup extra-virgin olive oil.
-
12
Right before serving the salad, grate: 1/2 cup Parmesan cheese (about 1 ounce).
-
13
Whisk into the dressing: 1 egg yolk.
-
14
Add a small handful of the grated cheese and whisk until thick.
-
15
Taste for salt and acid with a piece of romaine.
-
16
Adjust the seasoning as needed.
-
17
Put the romaine in a large bowl, pour three quarters of the dressing over the salad, and toss.
-
18
Taste and add more if needed.
-
19
Add most of the rest of the grated cheese and toss lightly.
-
20
Arrange the salad on a large plate.
-
21
Toss the croutons in the bowl, scraping up the last of the dressing, and then scatter them over the salad.
-
22
Garnish with the last of the cheese and a final grind of pepper.
