Ingredients:

  • 4 cups sourdough bread, torn into 1-inch pieces (approx. 200g)
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced (divided)
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 anchovy fillets, minced into a paste
  • 1 large egg yolk, room temperature
  • 1 tsp Dijon mustard
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup neutral oil (grapeseed or light olive oil)
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup Parmigiano-Reggiano, finely grated
  • 3 heads Romaine lettuce hearts, washed and dried
  • 1/2 cup Parmigiano-Reggiano, shaved into curls

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the torn sourdough pieces with 3 tbsp olive oil, 2 minced cloves of garlic, sea salt, and black pepper.
  2. Spread the bread in a single layer on a rimmed baking sheet. Bake for 12–15 minutes, tossing halfway through, until mahogany-colored and crisp. Set aside to cool.
  3. In a large stainless steel or wooden salad bowl, combine the minced anchovies, the remaining clove of minced garlic (pasted with a pinch of salt), egg yolk, mustard, and lemon juice. Whisk until the mixture is slightly frothy.
  4. To create the emulsion, slowly stream in the neutral oil while whisking vigorously until the dressing is thick and creamy. Stir in the Worcestershire sauce and the 1/4 cup of finely grated Parmigiano-Reggiano.
  5. Tear the romaine lettuce into bite-sized pieces and add to the bowl. Toss thoroughly to coat every leaf with the dressing. Top with the homemade croutons and the shaved Parmesan curls. Finish with extra cracked black pepper.