Categories: Salad

Ingredients

• Croutons:
• 4 tbsp. salted butter
• 1/4 cup olive oil
• 8 cups cubed French bread
• 2 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1 tsp black pepper
• Dressing:
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1 tbsp. Dijon
• 1 tbsp. balsamic vinegar
• 1 tsp Worcestershire
• Juice of 1/2 lemon
• Kosher salt and black pepper, to taste
• 1/4 cup shredded Parmesan cheese
• Salad:
• 3 romaine lettuce hearts, trimmed and quartered lengthwise
• 1/2 cup Parmesan cheese shavings

Directions

1. For the croutons: Preheat the oven to 250. Melt the butter with the olive oil in a small saucepan over low heat. Throw the bread cubes into a large bowl. Drizzle in the butter-olive oil mixture and toss them until they’re all coated. Stir the Italian seasoning, red pepper flakes, salt and black pepper in a small bowl, sprinkle the mixture all over the bread cubes and toss to coat. Spread out the bread in a single layer on a baking sheet and bake, tossing twice, until the croutons are crisp, about 25 minutes. Set aside to cool completely.

2. For the dressing: Combine the olive oil and garlic in a blender. Next, add the mustard, vinegar, Worcestershire, and lemon juice and season with salt and pepper. Blend the dressing until totally smooth, then add the Parmesan and blend until smooth again.

3. For the salad: Arrange the romaine on a platter. Drizzle with most of the dressing. Top with the croutons and sprinkle with the shaved Parmesan. Serve with the remaining dressing on the side.

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