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Ingredients
THE CROUTONS
1 cup cubed French bread pieces
Olive oil
THE DRESSING
2 ounces anchovy fillets
1 egg yolk (see note)
1 teaspoon finely chopped parsley
1 tablespoon finely chopped garlic (or less to taste)
1 cup extra-virgin olive oil
¼ cup grated Parmesan cheese
¼ cup red-wine vinegar
THE LETTUCE
1 head romaine lettuce, cut, washed and drained
Nutritional analysis per serving (6 to 8 servings)
6 grams carbs; 27 milligrams cholesterol; 327 calories; 22 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 32 grams fat; 2 grams fiber; 361 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Spread the bread on a baking sheet, drizzle with olive oil and bake 4 to 5 minutes, stirring once or twice, until golden. Set aside.
- Step 2
In a stainless-steel bowl, crush the anchovy fillets with a fork until they are well mashed. Add the egg yolk and stir with a wire whisk for 2 to 3 minutes. Stir in the parsley and garlic. Slowly add the olive oil in a steady stream while whisking to incorporate. Add the vinegar and 2 tablespoons of the Parmesan and stir briskly with the whisk.
- Step 3
In a large bowl, toss the lettuce with the dressing and the croutons. Sprinkle remaining cheese on top.
Because of concern over salmonella contamination in raw eggs, some cooks may choose to substitute 1 tablespoon of Dijon mustard for the egg yolk.
Private Notes
Comments
This was REALLY vinegary - I would cut vinegar in half next time. I also halved the anchovy. 2 oz of anchovy is a lot of anchovy... it was pretty anchovy-filled with only 1 oz.
My croutons were not even close to being ready in the time said. I cranked the temp up to 350 and it still took another 8 minutes.
This salad is delicious! It took us much longer than 10 minutes to make, but it was worth it.
Should I drain the can of anchovies? Completely? Just a little to leave some flavored oil? It's a great dressing recipe, but the croutons don't really toast well in the oven. Tossing them with some oil and frying is quick and easy, plus results in a nice color.
Add a tablespoon of Dijon and skip the vinegar. Otherwise perfect.
My croutons were not even close to being ready in the time said. I cranked the temp up to 350 and it still took another 8 minutes.