This is a take of a Martha Stewart recipe that I’ve always loved. I halved the salt, took out the anchovies, and backed off the oil a bit.
Store bought croutons are an acceptable substitute because not everyone (especially a mom) has the time to make the homemade kind. I’m partial to the large black and white croutons, just because they’re pretty. This easily doubles or triples in case of extra guests or if you like your salad with a bit more dressing. It can also be a main entrée if you toss in some chicken or shrimp.
Serves 4 to 6
FOR THE CROUTONS
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into ¼ inch cubes
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground black pepper
FOR THE SALAD
- 2 garlic cloves (or more depending on your love of garlic)
- 4 anchovy fillets (optional)
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon freshly ground pepper (to taste)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon
Dijon - 1 large egg yolk
- 1/3 cup extra-virgin olive oil
- 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
- 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
Directions
Croutons
Traditional Method:
Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.
Grammar Nazi Method:
Go to pantry and get box of croutons. Open them. Eat several while getting out the dressing supplies.
Dressing
Traditional method:
Place the garlic, anchovy fillets, and salt in a wooden salad bowl, Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.
Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.
Grammar Nazi Method:
Add all dressing ingredients to a shaker bottle. If it’s a weekend and you have extra time and your small child is entertained and not burning the house down, buy an actual head of romaine lettuce and wash and tear it into bite size pieces. If not, open a bag of romaine lettuce and put into a Tupperware container or another shakable container with a lid that seals tightly (it would be a tragedy to waste this dressing).
When your guests have arrived (or you’ve arrived at a dear friend’s house) add the croutons to the container with the lettuce. Shake the dressing vigorously and dump that onto the lettuce also. Add the cheese, seal it up, and then shake it like a Polaroid picture (to coin a phrase from OutKast). Transfer the salad to a gorgeous bowl, sprinkle a bit more cheese on the top and serve. Voila!
