Ingredients
For the Dressing
- 2 cloves garlic, minced
- 2 anchovy fillets (or 1 teaspoon anchovy paste)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup extra-virgin olive oil
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
For the Salad
- 2 heads romaine lettuce, washed and chopped
- 1 cup croutons (homemade or store-bought)
- ½ cup shaved Parmesan cheese
For Homemade Croutons
- 3 cups cubed day-old bread
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Pinch of salt
Instructions
- Make the croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic, and salt. Spread on a baking sheet and bake for 8–10 minutes until golden and crispy.
- Make the dressing: In a bowl, mash garlic and anchovies into a paste. Whisk in lemon juice, mustard, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously. Stir in grated Parmesan. Season with salt and pepper.
- Assemble: Place chopped romaine in a large bowl. Pour dressing over the lettuce and toss thoroughly. Top with croutons and shaved Parmesan.
Tips
- For the best texture, dry the lettuce completely after washing — wet leaves dilute the dressing.
- Add grilled chicken or shrimp to make it a full meal.
- The dressing keeps in the fridge for up to 5 days.