- 2 ounces baguette, torn into 1/2-in. pieces (about 1 1/2 cups)
- 6 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 garlic clove, finely chopped (about 1 tsp.)
- 1 pasteurized egg yolk
- 2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup vegetable oil
- 1 1/2 ounces bottarga di muggine, casing removed, freshly grated (about 1/3 cup), divided
- 1 head leafy romaine lettuce, torn into 2-in. pieces (about 10 cups)
- 3 celery stalks, cut diagonally into 1/4-in.-thick slices (about 1 1/4 cups)
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 teaspoon black pepper
How to Make It
Preheat oven to 350°F. Toss together baguette pieces, 2 tablespoons of the olive oil, and 1/4 teaspoon of the salt. Bake in preheated oven until golden, 8 to 10 minutes.
Sprinkle garlic with 1/4 teaspoon of the salt. Let rest 2 minutes. Smash garlic and salt together using flat side of a knife to make a paste. Stir together egg yolk, lemon juice, mustard, and garlic paste in a medium bowl. Add vegetable oil in slow, steady stream, whisking constantly until combined. Add remaining 1/4 cup olive oil in a slow, steady stream, whisking constantly until mixture is thickened and golden yellow. Gently whisk in 2 tablespoons of grated bottarga.
Toss romaine and celery with 1/3 cup dressing. Top with croutons, parsley, black pepper, and remaining grated bottarga. Serve salad with remaining dressing.