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1
Make the croutons: Preheat oven to 450u00b0.
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2
Combine butter and olive oil in a large bowl.
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3
Add bread cubes, and toss until coated.
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4
Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
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5
Spread bread in a single layer on an 11-by-17-inch baking sheet.
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6
Bake until croutons are golden, about 10 minutes.
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7
Set aside until needed.
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8
Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
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9
Using two dinner forks, mash garlic and anchovies into a paste.
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10
Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
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11
Chop romaine leaves into 1- to 1 1/2-inch pieces.
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12
Add croutons, romaine, and cheese to the bowl, and toss well.
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13
If you wish, grate extra cheese over the top.
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14
Serve immediately.
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15
To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
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16
Screw the lid on the jar tightly, and shake to combine.
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17
Shake the jar before each use.
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18
Store, refrigerated, for up to 4 days.
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19
Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
