Can be prepared in 45 minutes or less.
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- add 1/2 teaspoon dry mustard
- add 2 teaspoons Sherry vinegar
- add Parmesan curls formed with a vegetable peeler
- add 1 teaspoon Worcestershire sauce
- add <B>For the dressing</B>
- add 2 flat anchovy fillets, or to taste, rinsed and drained
- add 2 teaspoons fresh lemon juice
- add 4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use
- add 4 garlic cloves
- add <B>For the croutons</B>
- add 3 cups 3/4-inch cubes of Italian or French bread
- add 1/2 cup olive oil
- add 2 garlic cloves, halved
- add 2 tablespoons unsalted butter
- add 2 tablespoons olive oil
- Make the croutons:
- Preheat the oven to 350°F. In a small saucepan melt the butter with the oil, the garlic, and salt and pepper to taste over moderately low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.
- Make the dressing:
- Mince and mash the anchovies with the garlic to form a paste and in a bowl whisk together the paste, the vinegar, the lemon juice, the Worcestershire sauce, and the mustard. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with the Parmesan curls.