Servings: 4
Preheat: 325°
Source: Bon Appétit 4/1995
Ingredients
Croutons
3 cup 3/4″” cubes sourdough bread with crust (ab 3 ounces)
1 Tbsp olive oil
1 lg garlic clove, minced
1/2 tsp garlic salt
Salad
1 lg head romaine lettuce, torn into bite-size pieces, chilled
3 Tbsp olive oil
3 garlic cloves, chopped
3 Tbsp fresh lemon juice
8 anchovy fillets, chopped
1 3/4 cup freshly grated Parmesan cheese
Freshly ground pepper
Directions
For Croutons: Preheat oven to 325 °F. Place bread in 13x9x2-inch baking dish. Sprinkle oil, garlic and garlic salt over; toss to coat well. Bake until bread just begins to dry, about 15 minutes. Cool at least 15 minutes and up to 3 hours. For Salad: Place lettuce in large bowl. Whisk olive oil and garlic in small bowl to blend. Pour oil mixture over lettuce and toss to coat. Pour fresh lemon juice over lettuce and toss to coat. Add anchovies and toss. Add Parmesan cheese in 4 additions and toss well to coat after each addition. Season salad with salt and freshly ground pepper. Sprinkle croutons over and serve.