Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 clove garlic
  • crushed
  • 3 cups white Italian bread
  • cut into 1-inch cubes
  • Coarse black pepper
  • 3/4 cup Pecorino Romano cheese
  • divided
  • 12 slices meaty bacon
  • 4 anchovy filets
  • finely chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 cloves garlic
  • grated or pasted
  • Juice of 1 lemon
  • 2 teaspoons black pepper
  • 1 egg yolk
  • About 3/4 cup EVOO – Extra Virgin Olive Oil
  • 1/4 cup (a handful) grated Parmigiano-Reggiano
  • 2 hearts or 1 large head Romaine
  • chopped
  • 1/2 cup smoked blue cheese
  • crumbled

Instruction

  • Preheat oven to 350°F
  • For the croutons, heat a medium-size skillet over medium heat with oil
  • Melt butter into oil then add garlic and swirl for a minute or two; toss bread cubes in garlic butter
  • Arrange croutons on a baking sheet and season with black pepper and 1/2 cup Pecorino
  • Bake croutons to deeply golden brown, remove and reserve
  • Raise oven temp to 375°F
  • Arrange bacon on a slotted baking sheet or broiler pan and bake to crisp, 18 minutes
  • Cool to handle then chop into 1-inch pieces
  • For the dressing, place anchovies, Dijon, Worcestershire, garlic, lemon juice, pepper and egg yolk in a food processor, and stream in EVOO while machine is running
  • Add Parm and remaining 1/4 cup Pecorino, and pulse to combine
  • Wash and dry lettuce, coarsely chop and place in a large salad bowl
  • Add croutons, chopped bacon and blue cheese crumbles; toss with dressing to coat and serve
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