Ingredients

• CROUTONS
• 1/2 c. olive oil
• 6 garlic cloves, smashed
• 3 cups cubed baguette
• 1 oz. parmesan cheese, grated (1/4 cup)
• 1/2 tsp salt
• 1/4 tsp black pepper
• SALAD
• 1 1/2 cups vegetable oil
• 1/4 cup large capers, rinsed, drained, and patted dry
• 2 1/2 TBSP red wine vinegar
• 2 1/4 TBSP fresh lemon juice from one lemon
• 2 TBSP water
• 1 tsp Dijon mustard
• 1/4 kosher salt
• 6 anchovy fillets
• 2 garlic cloves, smashed
• 1 large egg yolk
• 1/2 cup puree olive oil
• 1 tsp pepper
• 2 oz. park/regianno grated 1/2 approx
• 2 romaine lettuce hearts
• 2 oz shaved part/reggiano cheese

Directions

1. Oven 400 degrees

2. Heat olive oil and garlic cloves in a small saucepan over medium high. Cook until garlic begins to sizzle 4-5 min. Remove and discard garlic

3. Place cubed baguette in a medium bowl, drizzle with garlic infused oil. Toss to coat. Sprinkle with warm, salt and Perrier. Toss to coat. Arrange in a single layer on a rimed baking sheet. Bake until toasted 8-10 minutes.

4. Heat vegetable oil in a heavy saucepan over medium-high to 375 degrees. Fry capers in 2 batches until golden 30 seconds.Slotte spoon, transfer to paper towels

5. Combine vinegar, lemon juice, water, mustard, salt, anchovy fillets, garlic and egg yolk in a blender. Process until smooth. With blender running slowly add olive oil until thickened. Transfer dressing to a bowl, stir in pepper and 1/4 cup of the grated cheese.

6. Combine romaine hearts ( the whole leaf do not break), croutons, and remaining 1/4 cup grated cheese in a large bowl, drizzle with 3/4 cup of the dressing and toss. Divide lettuce mixture among 4 plates and sprinkle with caper and shade cheese. Serve with remaining dressing on the side.

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