-
1
Heat the oven to 350 F. Spread the bread cubes out on a baking sheet and bake, tossing them once or twice so they cook evenly, until golden brown, about 12 minutes.
-
2
Remove and cool.
-
3
(The croutons may be prepared up to a day in advance.
-
4
If necessary, recrisp them in a 350 F oven for a few minutes.)
-
5
If using whole heads of romaine lettuce, remove the darker outer leaves to expose the pale-green center.
-
6
Reserve the outer leaves for another use, if you like.
-
7
Cut out the core and separate the hearts of romaine into individual leaves.
-
8
Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner.
-
9
Place the leaves in a large bowl, cover them loosely with damp paper towels, and store in the refrigerator up to 8 hours.
-
10
Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor.
-
11
Blend until smooth, adding some of the 1/3 cup olive oil if there isnt enough liquid to move the mixture around the blender jar.
-
12
Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper, and remaining olive oil if any.
-
13
Blend until smooth and creamy.
-
14
Taste the dressing; if its a little too tangy, pour in a splash or two of olive oil and blend until its incorporated.
-
15
Stack the leaves in a large, preferably wooden serving bowl.
-
16
Bring the bowl to the table and, using a salad fork and spoon, cut the leaves into 1-inch pieces, as used to be done tableside at Italian-American restaurants.
-
17
(Of course, you can cut the leaves with a knife beforehand.)
-
18
Pour the dressing over the salad, add a splash of vinegar and a healthy splash of olive oil, and toss until all the leaves are coated with dressing.
-
19
Toss in the croutons and ground black pepper to taste.
-
20
Lastly (so it doesnt clump), sprinkle the grated cheese over the salad, tossing as you add.
-
21
Serve on chilled plates and, with a vegetable peeler, shave some of the block of Parmigiano-Reggiano over each serving.
