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1
Place romaine in a large salad bowl.
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2
Cover and chill till serving.
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3
Preheat oven to 375 degrees.
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4
Cut sliced bread into cubes; you will have 3 to 4 c..
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5
Place on an ungreased baking sheet.
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6
Drizzle bread cubes with melted butter or possibly extra virgin olive oil and bake, stirring often, about every 5 min, to keep from burning.
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7
Remove from the oven when just golden brown and drizzle with more melted butter or possibly oil.
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8
Toss with the pressed fresh garlic while they are warm, then set aside to cold to room temperature.
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9
In work bowl of a food processor, drop garlic through feed tube with the motor running to chop.
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10
Stop machine and add in anchovies.
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11
Process till smooth.
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12
Add in lemon juice and Dijon.
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13
Add in extra virgin olive oil through the feed tube, drizzling in and processing just till thick.
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14
Add in grated Parmesan cheese, and process just till combined.
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15
Transfer to a covered container and chill till serving.
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16
Bring to the table the bowl of greens, dressing, croutons, a pepper mill, Parmesan and a cheese slicer.
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17
Grind pepper over greens, then toss with dressing, coating all the leaves.
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18
Add in croutons and toss to distribute.
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19
Serve at once, covering the top of each salad with some shaved Parmesan
