SERVINGS:4            PREP:10           TOTAL TIME:20


Ingredients

4 tablespoons olive oil
3 thick slices rustic bread, torn or cut into crouton sizes
1 garlic clove, finely chopped
4 anchovy fillets, packed in olive oil, drained and minced
2 egg yolks
4 teaspoons sherry vinegar
6 tablespoons plus 2 teaspoons neutral oil, such as sunflower oil
1 1/2 ounces parmesan cheese, finely grated
Salt and pepper
2 medium head Romaine lettuce, tough outer leaves removed, cut cross-wise into 1 1/2-inch strips

Procedures

In a large skillet, heat the olive oil over mediumheat until shimming, then add the chunks of bread and toss to coat. Lower the heat and cook gently, tossing the skillet occasionally, until the bread is crisp but still a bit chewy in the center, 10-15 minutes.

In the meantime, combine the garlic and anchovies in a small food processor (or mince very finely by hand and add to a medium bowl) and pulse to completely mince the ingredients. Add the egg yolks and pulse to combine, then drizzle in the sherry vinegar with the machine running to fully incorporate. Add the oil with the machine running to create a thick, mayonnaise-like dressing (alternatively, the vinegar and oil can be whisked into the bowl by hand little by little). Add half the grated Parmesan to the dressing.Season with salt and pepper to taste. If desired, whisk in a little water (or more vinegar) to thin it out.

In a large bowl, toss the lettuce with the dressing and croutons. Divide amongst bowls and top with the remaining Parmesan and freshly grated black pepper.