Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4-6 Servings
Category: weeknight dinner, vegan, vegetarian
For the Salad :
2 medium-sized heads of romaine lettuce, chopped, washed, and dried (see notes)
1/4 cup roughly chopped Italian, flat-leaf, parsley.
1/3 cup grated Parmesan cheese, plus some shaved for the top.
For the Croutons :
3 cups torn or cubed bread, day-old, works best.
2 T Olive Oil.
Salt and pepper
1 garlic clove pressed
For the Dressing :
2 cloves garlic
1/4 teaspoon salt
6 anchovies (or 3 teaspoons anchovy Paste) (see notes)
2 egg yolks
1/2 teaspoon lemon zest (optional but elevates lemony tang)
3 tablespoons lemon juice
2 teaspoons dijon
1/4 teaspoon worchesterchire sauce (optional! Gives more depth)
1/4 teaspoon black pepper
1/2 cup olive oil (see notes)
Make the Croutons :
Hand tear or cut bread. Toss in a bowl with olive oil, salt, and pepper to taste.
Bake in a preheated oven at 350, for 20 minutes, or until crisp and golden. (see notes)
Make the Dressing :
Smash together garlic and salt until broken down and juicy.
Add anchovies, mashing together with the garlic until a paste forms.
Whisk in egg yolks, lemon juice and zest, dijon, worchestshire, and black pepper. Combine thoroughly.
Dribble olive oil into the mixture whisking all the while, little by little until the dressing is smooth and emulsified.
Make the Salad :
Place chopped romaine in a bowl.
Add dressing (you may not need all of it), grated parmesan, parsley, and a couple of handfuls of croutons.
Garnish with more croutons, parmesan shavings, and lemon slices. Add black pepper and salt to taste.
Keep sealed in the refrigerator for up to 3 days.