Ingredients

The following ingredients have 4 Servings
  • 1 cup (30 grams) finely grated parmesan cheese
  • 1 garlic clove, peeled and finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste or 1 to 2 anchovies, smashed and minced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 tablespoons sour cream (optional)
  • Salt and fresh ground black pepper
  • 2 tablespoons butter
  • 3 cups cubed day-old rustic or hearty bread
  • 2 hearts romaine lettuce, rinsed, patted dry, and roughly chopped
  • 1/4 cup parmesan cheese shavings

Instruction

  • Add parmesan cheese, garlic, lemon juice, mustard, anchovy, and Worcestershire sauce to the bowl of a food processor or blender. Turn the machine on and let it run for 15 to 20 seconds. Then use a spatula to scrape down the sides. Turn the machine on and let it run for another 15 to 20 seconds.
  • As the machine is running, slowly drizzle in the olive oil. Scrape down the sides then if you are making a creamy dressing, add sour cream. Let the machine run for another 15 seconds to 20 seconds until thick and creamy.
  • Melt the butter in a large frying pan over medium heat. When the butter begins to bubble, add bread cubes and cook, stirring occasionally until golden brown and crisp on all sides, about 5 to 8 minutes. Then lightly season with salt and pepper.
  • Serve the lettuce either tossed with dressing or with dressing drizzled on top. Then, top with butter croutons, and lots of parmesan cheese shavings.