- 3 thick slices French bread, cut into cubes
- 2 tablespoons butter
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 1 1/2 teaspoons dried parsley
- 1/2 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons anchovy paste
- 1 clove garlic, minced
- fresh ground black pepper to taste
- 1/3 cup canola oil
- 1 head romaine lettuce, coarsely chopped
- 1/2 cup freshly grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange French bread cubes in a single layer on a baking sheet with a rim. Melt butter in a small saucepan over medium heat; cook and stir 1 clove garlic until fragrant, 1 to 2 minutes. Pour butter mixture over bread cubes; season with salt, black pepper, and parsley. Toss to coat.
- Bake in the preheated oven until lightly browned on the outside and crisp in the middle, 10 to 15 minutes.
- Whisk lemon juice, Dijon mustard, Worcestershire sauce, kosher salt, anchovy paste, 1 clove garlic, and black pepper together in a bowl. Slowly drizzle in canola oil, while whisking lemon mixture with opposite hand until emulsified.
- Combine romaine lettuce, Parmesan cheese, and half the dressing in a bowl; toss to coat. Add croutons and remaining dressing; toss to coat.
05/10/2018
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