Ingredients

• Croutons:
• 6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• 1 tablespoon fresh flat-leaf parsley, minced
• Coarse salt (to taste)
• Salad:
• 2 cloves garlic, halved
• 2 large egg yolks (or 1 tablespoon store-bought mayonnaise)
• 1 tablespoon Dijon mustard
• 4 to 5 anchovies
• 2 tablespoons freshly squeezed lemon juice
• Coarse salt and freshly ground pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces
• Grated Parmesan cheese (to taste)

Directions

1. For croutons: Preheat oven to 350 degrees F. In a medium bowl, toss bread cubes with remaining crouton ingredients. Line a baking sheet with parchment paper, and toast croutons until golden brown, 10 to 15 minutes.

2. In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.

3. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.

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