- 1 clove garlic , peeled and smashed
- 3 Tbsp. olive oil
- 3 cups roughly chopped bread cubes (like baguette or sourdough)
- 2 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/4 tsp. kosher salt
- 1 clove garlic , minced
- 4 anchovy fillets , chopped and mashed into a paste
- 1/4 cup olive oil
- 2 Tbsp. canola oil
- 2 heads romaine lettuce (about 1 pound)
- 1/2 tsp. kosher salt
- 1/3 cup and 2 Tbsp. freshly grated Parmesan cheese (about 1 ounce)
Total time: 40 minutes
To make croutons: Place rack in middle position of oven; preheat to 350°. Combine smashed garlic clove and olive oil; infuse for 20 minutes.
Remove garlic from oil (it can be reserved and used to make the dressing). In a large bowl, toss oil and bread cubes together.
On a sheet tray, spread cubes in an even layer and bake, stirring occasionally, until golden and crunchy, 10 to 15 minutes. Remove and cool. Croutons can be stored in an airtight container for up to a week.
To make dressing: In a medium bowl, combine lemon juice, mustard, Worcestershire sauce, salt, garlic, and anchovies; whisk until smooth.
In another bowl, briefly whisk together olive and canola oils. Whisking lemon juice mixture constantly, add oil in a slow, steady stream. Use dressing immediately, or store in refrigerator for 1 day; shake well before using.
To make salad: Wash, dry, and tear lettuce into 11/2-inch pieces. In a large bowl, toss together lettuce, salt, 1/3 cup Parmesan, most of the croutons, and 1/2 of the dressing (reserve rest for another use). Toss salad together, making sure everything is thoroughly mixed. Sprinkle with remaining cheese and a handful of croutons.
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