This recipe serves 10. A smaller amount is demonstrated in the video.
Ingredients
- 3 large heads of romaine lettuce, washed, dried & cubed
- Parmesan cheese to sprinkle on finished salad
For Croutons (best if made a day ahead)
- 1 lb loaf of day-old sourdough bread, cubed
- ¼ cup extra virgin olive oil (enough to coat breadcrumbs but not saturate them)
- 2 tbsp Parmesan cheese
- 2 tbsp dried basil
- salt to taste
- 2 tbsp garlic powder
- 2 tbsp Cajun spice
For Dressing
- ¾ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 cloves of garlic, chopped
- 2 tbsp red wine vinegar
- 2 tbsp Worcestershire sauce
- 2 anchovy fillets, chopped
- 2 tsp lemon juice
- ½ cup extra virgin olive oil (drizzle in)
- ½ cup Parmesan cheese, grated
Special Equipment
How-to
Bake Croutons
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Preheat oven to 400º
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Slice day-old sourdough bread into ¾" cubes
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Toss bread cubes with olive oil, Parmesan cheese, dried basil, salt, garlic powder, and Cajun spice
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Spread cubes in a flat layer on a cookie sheet
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Bake croutons for 10-15 minutes until they are golden brown
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Note: Croutons are best if made a day before, and stored in an airtight container
Make Salad Dressing
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In a food processor or blender, add chopped garlic, mayonnaise, red wine vinegar, Worcestershire sauce, mustard, anchovies and lemon
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Slowly mix ingredients together, while adding the olive oil one tablespoon at a time
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Add Parmesan cheese and mix. Consistency should be thick, so that the lettuce is well-coated
Assemble
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Add the dressing to the cleaned, sliced and well-dried romaine lettuce
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Sprinkle in Parmesan cheese
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Toss well with croutons
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