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Chop together 6 anchovy fillets, 1 small garlic clove, and a pinch of kosher salt. Use a mortar and pestle to make into a paste, then scrape into a medium bowl.
Whisk in 2 large egg yolks, 2 Tbsp. fresh lemon juice, and 1 tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbsp. olive oil, then 0.5 cup vegetable oil; whisk until the dressing is thick and glossy.
Whisk in 3 Tbsp. finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. This can be made 1 hour ahead, but should be as fresh as possible.
Pre-heat your oven to 375F and make your croutons. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups of torn 1" pieces of country bread with 3 Tbsp. olive oil in a bowl and transfer them to a baking sheet; season with kosher salt and freshly ground black pepper.
Bake at 375°F, tossing occasionally, until golden, 10–15 minutes.
Tear the lettuce leaves or leave them whole as you wish. Use your hands to toss the salad gently with the dressing and croutons. Serve and top with a little shaved parmesan.