Categories: Salad

Ingredients

• 4 cups hearty day old bread, torn into 3/4-inch pieces
• 2 Tbsp olive oil
• 2 large Romaine hearts (or 1 head Romaine lettuce), chopped
• 1/4 cup finely shredded parmesan
• Dressing
• 3/4 cup mayonnaise
• 1 1/2 Tbsp fresh lemon juice
• 1 tsp dijon mustard
• 1 tsp Worcestershire
• 4 anchovies packed in oil, drained, minced then mashed
• 1/4 cup finely grated parmesan
• 2 garlic cloves, minced (2 tsp)
• Salt and freshly ground black pepper

Directions

1. Preheat oven to 375 degrees. Place bread pieces close together on a rimmed 18 by 13-inch then drizzle slowly and evenly with olive oil, then toss to coat.

2. Spread bread across baking sheet. Bake in preheated oven until golden brown and crisp, tossing once halfway through, about 15 – 20 minutes total.

3. Meanwhile, in a mixing bowl whisk together mayonnaise, lemon juice, dijon mustard, Worcestershire, anchovies, garlic, 1/4 cup parmesan and season with salt and pepper to taste (you may only need a pinch of salt, then about scant 1/2 tsp pepper).

4. Place lettuce in a large bowl, pour in dressing then toss to evenly coat with dressing, then toss in croutons and remaining parmesan.

5. Serve salad immediately.

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