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1
To make the dressing: Combine a 1/2 cup of the olive oil, vinegar, Worcestershire, serrano, lime zest, egg and salt in a blender or food processor.
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2
Process one minute.
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3
Scrape dressing into a small bowl and whisk in the remaining 1/2 cup oil.
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4
Taste for salt.
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5
Transfer dressing to a seal-able jar and chill until serving time.
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6
You can make the dressing several days ahead if desired.
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7
To make the croutons, first make the garlic infused oil buy adding the smashed garlic cloves to the olive oil.
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8
Keep oil warm on the stove for 20 min until garlic is very soft and beginning to brown.
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9
You can skip this process by buying garlic infused oil at the store.
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10
Preheat the oven to 350F Chop firm bread into small cubes (or buy pre-cubed bread at the bakery).
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11
Toast bread cubes on a baking sheet while oil infuses, 20 minutes.
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12
Strain garlic from the oil and toss the toasted bread cubes and oil together until evenly coated.
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13
Return croutons to the oven and bake 5 more minutes or until golden brown.
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14
To make the salads, combine lettuce, 1/3 cup of the dressing, 2 tablespoons (half) cheese and the cilantro in a large bowl.
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15
Toss to evenly coat.
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16
Serve salad on (chilled) individual plates topped with remaining cheese and croutons as desired.
