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• ½ cup Extra Virgin Olive Oil

• 4 cloves fresh garlic, peeled, smashed, then minced

• 1 baguette, preferably a day old, sliced thin

• ¼ cup freshly juiced lemon juice (plus for taste)

• 4 ounces Parmesan cheese, grated

• 1 Tsp. anchovy paste, or 1-2 anchovies, smashed and minced

• 2 eggs

• Freshly ground black pepper (¼ tsp. for taste)

• ½ tsp. salt

• 4-6 small heads of romaine lettuce, rinsed, patted dry,

discard brown leaves wilted outer leaves discarded. (check very well for infestation)


1. In a very large bowl, whisk together the olive oil and garlic.

2. Let sit for half an hour.

3. While the oil is sitting, make the croutons.

4. Spread the baguette slices out over a baking sheet ( you will need to do this a few times), lined with parchment paper.

5. Brush or spray with olive oil (if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1).

6. Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.)

7. Remove and let cool.

8. Add anchovies and eggs to the oil garlic mixture.

9. Whisk until creamy.

10. Add salt and pepper and ¼ cup of lemon juice.

11. Whisk in half of the Parmesan cheese.

12. Taste.

13. Add more lemon juice to taste.

14. The lemon should give an edge to the dressing, but not overwhelm it.

15. Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut).

16. Add to the oil mixture and toss until coated.

17. Add the rest of the Parmesan cheese.

18. Toss.

19. Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad.

20. Toss.

21. Serve immediately

Source: Yonatan


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