Ingredients:

  • 2 small garlic cloves, minced into a paste
  • 1 tsp anchovy paste
  • 2 large egg yolks
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 cup extra-virgin olive oil
  • 0.5 cup finely grated Parmigiano-Reggiano
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp Worcestershire sauce
  • 3 heads Romaine hearts, torn into bite-sized pieces
  • 0.5 cup shaved Parmigiano-Reggiano
  • 3 cups sourdough bread, torn into 1-inch chunks
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp melted unsalted butter
  • 0.5 tsp garlic powder
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Toss the sourdough bread chunks with 2 tbsp olive oil, melted butter, garlic powder, and salt. Spread on a baking sheet and bake for 8–10 minutes until golden brown and crisp. Let cool completely.
  2. Wash the romaine hearts in ice-cold water. Use a salad spinner to ensure they are completely dry. Place the dry leaves in the refrigerator for 10 minutes to maximize crispness.
  3. In a medium bowl, whisk together the minced garlic, anchovy paste, lemon juice, Dijon mustard, and egg yolks until combined.
  4. While whisking constantly, add the 0.5 cup of olive oil drop-by-drop initially, then in a slow, steady stream until a thick, velvety emulsion forms.
  5. Stir in the finely grated Parmigiano-Reggiano, black pepper, and Worcestershire sauce into the dressing.
  6. Place the chilled romaine in a large wooden bowl. Drizzle with half the dressing and toss gently. Add the homemade croutons and the remaining dressing, tossing until evenly coated. Top with shaved Parmigiano-Reggiano ribbons.