Ingredients:

  • 6 slices day-old sourdough bread, crusts removed, cut into 1-inch cubes (approx. 6 oz / 170g)
  • 2 tablespoons olive oil (30ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • 1/4 teaspoon salt (1.25ml)
  • Pinch of black pepper
  • 2 large egg yolks (approx. 30g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tablespoon Dijon mustard (15ml)
  • 1/4 cup lemon juice, freshly squeezed (60ml)
  • 1 teaspoon Worcestershire sauce (5ml)
  • 1/2 cup olive oil, extra virgin (120ml)
  • 1/4 cup grated Parmesan cheese, plus more for serving (30g)
  • Salt and freshly ground black pepper to taste
  • 2 heads romaine lettuce, washed, dried, and roughly chopped (approx. 1 lb / 450g)
  • 1/4 cup grated Parmesan cheese, for garnish (30g)
  • Freshly ground black pepper, for garnish

Instructions:

  1. Preheat oven (or skillet). Toss bread cubes with olive oil, garlic powder, salt, and pepper. Bake until golden brown and crispy, or sauté in a skillet until golden brown. Cool slightly.
  2. Whisk together egg yolks, garlic, Dijon mustard, lemon juice, and Worcestershire sauce in a bowl. Slowly drizzle in olive oil, whisking constantly until emulsified and creamy. Stir in Parmesan cheese. Season with salt and pepper.
  3. In a large bowl, combine romaine lettuce, croutons, and dressing. Toss gently to coat.
  4. Divide the salad among plates. Sprinkle with additional Parmesan cheese and freshly ground black pepper. Serve immediately.