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1
Dressing:
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2
Place anchovies into a blender or food processor. Throw in garlic, Dijon Mustard, Worcestershire and vinegar. Next, add lemon juice. Give it a good mix.
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3
Pulse the processor or blend on low speed for several seconds. Scrape the sides. With the food processor or blender on, dizzle olive oil into the mixture in a small stream. Scrape the sides, and mix it again to thoroughly combine.
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4
Add salt, black pepper and Parmesan cheese. Pulse the whole thing together and mix until thoroughly combined.
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5
Refrigerate the dressing for a few hours before using it on the salad.
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6
Croutons:
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7
Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
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8
Heat olive oil in a small saucepan or skillet over low heat.
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9
Peel and crush-but don't chop-2 cloves of garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After about 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
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10
Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, then sprinkle lightly with salt. Bake at 200u00b0 for one hour, shaking the pan occasionally.
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11
One hour after baking, crank up the heat to 400 degrees. Bake them on high heat for just a few minutes.
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12
Salad:
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13
Wash and dry hearts of Romaine lettuce, cut the lettuce with a knife. Use a vegetable peeler and shave off large, thin slices of Parmesan.
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14
Drizzle about half of the dressing over the top of the lettuce. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
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15
Add more dressing and Parmesan to taste. Add cooled croutons. Toss gently.
