Romaine with Lemon-Egg Dressing and Garlic Croutons

What you need

• 2 romaine hearts, leaves separated, washed and dried
• 150 g (5 oz) day-old white bread, crusts on, cut into 2 cm cubes
• 2 garlic cloves
• 120 ml (1/2 cup) extra virgin olive oil, 2 tbsp for the croutons, the rest for the dressing
• 2 egg yolks
• 2 tbsp lemon juice
• 1 tsp Worcestershire sauce, a few mashed anchovy fillets are a common later addition
• 50 g (1/2 cup) parmesan, finely grated
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp salt

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Crush 1 garlic clove into 2 tbsp of the olive oil and leave for 10 min to flavour it.

3. 3

   Toss the bread with the garlic oil and a pinch of the salt and spread it on a baking sheet.

4. 4

   Bake until golden and crisp, 10-12 min, then let the toasted cubes cool.

5. 5

   In a large salad bowl, mash the second garlic clove with the remaining salt into a paste.

6. 6

   The yolks stay raw, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

7. 7

   Whisk in the yolks, lemon juice, Worcestershire sauce and black pepper.

8. 8

   Add the remaining olive oil in a thin stream, whisking all the time, until the dressing thickens and turns creamy.

9. 9

   Stir in half the parmesan.

10. 10

    Add the romaine to the bowl, leaves whole as in the original or torn into large pieces, and toss gently until every leaf is coated.

11. 11

    Add the toasted bread and the rest of the parmesan, toss once more and serve straight away.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.