Friday, May 13, 2011
Hearts of romaine, chopped (as much as you need)
Rustic or sourdough bread, torn into bite sized pieces
1 tsp anchovy paste (optional)
Juice of 1 lemon
1/4 cup EVOO
1/2 tsp Worcestershire sauce
1/8 cup freshly grated Parmesan cheese (or vegan parm)
1 clove garlic, minced
salt and pepper to taste
1 coddled (boiled 1 minute) egg (optional--I never do this)
Turn your oven on to broil. Place bread on a baking sheet and sprinkle with EVOO, parsley flakes and garlic powder. Toss to coat. Toast in the oven until golden brown, tossing once or twice (this will happen fairly quickly, be careful not to burn.) Set aside to cool. Combine dressing ingredients (except egg) in a jar or tupperware and shake. Refrigerate for 1 hour. Just before serving, place the lettuce in a large bowl, top with croutons, add egg if using to the dressing, and toss with the salad.
The dressing should make enough to serve about 6 or so.