Recipe courtesy of Celeste Podojil
1 head romaine lettuce torn into bite size pieces
1 head of garlic
1 egg yolk (use a pasteurized egg)
1 teaspoon Coleman's dry mustard
Red wine vinegar
3-4 anchovy fillets
1-2 teaspoon Worcestershire sauce
Cut up sourdough bread into bite size pieces.
Put in bowl and mix with a few tablespoons olive oil, salt, pepper,
handful of parm cheese and 5-10 cloves chopped garlic.
Bake on baking sheet until crispy and light golden in color, about 10 minutes at 400 degrees.
You can also broil for a minute or so if you like your croutons to be crispier.
In a food processor add 3-6 cloves garlic, egg yolk, 1 teaspoon Coleman's dry mustard,
1/4-1/2 cup vinegar, 1 teaspoon black pepper, juice of one lemon, anchovy fillets and 1-2 teaspoons of Worcestershire.
Process and stream in about 1/2 - 3/4 cup olive oil.
Taste dressing and add additional olive oil, or vinegar if necessary.
Toss lettuce and croutons with dressing and parmesan cheese.
Optional.....red wine vinegar can be replaced with balsamic vinegar
and Coleman's dry mustard can be replaced with Dijon.
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