Preheat oven to 400 degrees. Cut French bread into small cubes. Place on a cookie sheet. Spray with cooking spray (i prefer olive oil cooking spray). Sprinkle with garlic powder and Italian seasoning. Bake for 10 minutes. Check the croutons; you may need to flip them around to ensure even baking. Bake for another 5-10 minutes until brown and crispy
In a blender combine ingredients of olive oil through anchovy paste. I find that the anchovy paste and worchestershire add enough salt, plus the parmesan cheese is also salty. I don't add any additional salt to dressing but you could if you prefer. Blend. I usually make the dressing the night before so the flavors can marry. If you refrigerate, be sure take about 20 minutes before serving to ensure dressing that the dressing warms up and can be easily tossed on the salad
To Prepare the Salad
In a large bowl, place chopped romaine lettuce. Toss in parmesan cheese. Toss the salad. Add croutons. Toss again. Top with any remaining parmesan cheese. I prefer to let the salad sit for about 10 minutes before serving so the croutons can soak in some of the dressing.
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