Ingredients
For the Salad:
2 large heads of romaine lettuce, washed and chopped
1/2 cup freshly grated Parmesan cheese
1 cup croutons (homemade or store-bought)
For the Dressing:
1/2 cup mayonnaise
2 cloves garlic, minced
1 teaspoon Dijon mustard
2 anchovy fillets (optional), minced
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil
Salt and pepper, to taste
For the Croutons (if making homemade):
2 cups cubed bread (French baguette or ciabatta work well)
2 tablespoons olive oil
1 clove garlic, crushed
Salt and pepper, to taste
Execution
Prepare the Croutons (if making homemade):
-Preheat the oven to 375°F (190°C).
-Toss cubed bread with olive oil, crushed garlic, salt, and pepper.
-Spread on a baking sheet and bake for 5–7 minutes until golden brown and crisp. Set aside to cool.
Make the Dressing:
-In a small bowl, whisk together mayonnaise, minced garlic, Dijon mustard, and anchovy fillets (if using).
-Add lemon juice, Worcestershire sauce, and a pinch of salt and pepper.
-Slowly drizzle in olive oil while whisking until the dressing is smooth and creamy.
Assemble the Salad:
-In a large bowl, combine chopped romaine lettuce and half of the Parmesan cheese.
-Pour the dressing over the lettuce and toss until evenly coated.
-Top with croutons and the remaining Parmesan cheese.
Serve:
-Plate the salad, ensuring each portion has plenty of croutons and cheese.
-Serve immediately for the best flavor and texture.
Additional tips
- Add protein: For a heartier version, top with grilled chicken, shrimp, or even grilled tofu.
- Make it vegetarian: Skip the anchovies in the dressing, and the salad still packs a punch with garlic, lemon, and Parmesan.
- Homemade croutons: Freshly baked croutons take the salad to the next level. Try adding herbs like rosemary or thyme for extra flavor.
- Add a twist: Substitute half of the romaine lettuce with kale for a modern touch and added nutrients.
