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1
For the dressing, finely chop the garlic, drizzle with a few drops of oil and sprinkle with salt. Using the back of your knife, smash garlic into a paste. Add garlic paste, anchovies, egg yolks, lemon juice and mustard to a blender, season with salt and pepper, and pulse to combine. While blending, slowly drizzle in oil, adding only a few drops at a time to start. Add cheese, Worcestershire and additional lemon juice, if needed, and pulse to combine. Taste for seasoning. Set aside.
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2
For croutons, combine oil, butter and garlic cloves in a large nonstick skillet and warm over medium heat. Once butter has just melted, add bread cubes to pan and season with salt and pepper. Cook for 7-10 minutes, stirring every minute once bread begins to brown, or until browned and crisp on the outside, but still slightly chewy in the center. Add a drizzle or two of oil if pan becomes too dry. During the last minute of cooking, add cheese and toss to combine. Discard garlic. Set aside.
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3
Heat grill pan or outdoor grill to high heat. Brush with oil. Add romaine to grill cut side down and lightly weigh down with a pan to help encourage grill marks. Cook 30 seconds to 1 1/2 minutes or until grill marks form and lettuce wilts slightly on cut side.
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4
To serve, drizzle dressing over romaine, and top with croutons and shavings of Parmigiano Reggiano. Enjoy.
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5
Note: If using fresh bread, preheat oven to 325u00b0F. Add bread cubes and bake for about 3-4 minutes, or until slightly dried out.
