1 loaf French or Italian bread, cut into 3/4-inch cubes
4 flat anchovy fillets, rinsed
5 teaspoons white wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 large hearts romaine, cut into 1 1/2-inch slices (12 cups)
2 ounces Parmesan curls
How to Make It
Preheat oven to 350°F. In a saucepan, bring 2 Tbsp. olive oil and garlic to a simmer; season with salt and pepper. Let stand off heat for 10 minutes. Remove and set aside garlic. On a baking sheet, toss bread with oil mixture. Toast for 15 minutes.
Mash anchovies and reserved garlic with side of a knife. Transfer to a bowl; whisk in vinegar, Worcestershire, mustard, and salt and pepper to taste. Whisk in remaining 4 Tbsp. olive oil until emulsified.
Toss romaine, dressing and croutons in a large bowl. Top with Parmesan curls.
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